If you’ve read my older post on the benefits of homemade broth, you already know I always suggest drinking meat and veggie broths – both for everyday health and in between the Absorb Plus shakes (if you are on an elemental diet).
Not only are there TONS of health benefits to making and consuming homemade bone broths, but this also “shakes” (no pun intended!) things up a bit so that if you’re on an elemental diet, your taste buds don’t get burned out by the continual sweetness of Absorb Plus. Even if you’re using these easily-tolerated whole food shakes, it’s a good idea to alternate them with bone broths for the gut-healing effects of gelatin.
If you have the newer version of my Listen To Your Gut program, you may have already delved into the Healing Diets Recipe Book I provided as one of your Complimentary Bonuses. There you can find all the recipes for making homemade broths and can use them for all sorts of soups, sauces, or stews.
Here are a just few of the broth recipes I have available throughout my blog, all in one place for easy accessibility! We will start with the easiest – chicken broth.
EASY CHICKEN BROTH RECIPE
Here is the quickest way to make chicken broth! You can either buy organic chicken necks and backs from your grocer, or you can buy your chicken breasts, thighs, etc. with “bone-in” – then remove the bones after cooking. The bones are an important contribution to the health benefits of this broth, so make sure if you are not using necks & backs that you buy chicken pieces with the bone-in.
In addition to just sipping the broth itself, you can also quickly turn this into a super healthy meal for yourself or the kids in about 5 minutes. Just add rice ramen noodles, or egg noodles, and a spoonful of dehydrated veggies. You can buy these from your local organic store. It’s that easy!
- Take raw or cooked organic chicken bones, back, neck and place in a large saucepan. Fill saucepan 1 inch from the top with filtered water. Add 1 tbsp apple cider vinegar.
- Chop up a couple carrots and 2 sticks of celery and throw them in the pot. Bring to a boil.
- Simmer, covered, for as long as you can – anywhere from 2 to 12 hours. If any gunk/foam appears on top, skim it off. Add more water as/if needed.
- Strain off broth into a large bowl, allow to cool for a bit, then place in the fridge.
- Next day, skim off any fat (if you want) and portion broth/jelly into Ziplock freezer bags. I usually put 2 cups in each bag. Freeze until you need it! If you want to eat it right away, it’s good in the fridge for 3 days.
3 CHICKEN MEALS + BROTH RECIPE
Here you will get WAY more bang for your buck – 3 delicious chicken recipes from one organic chicken, plus a homemade broth to boot. Let’s get started:
- Buy a whole, organic chicken (remove the gizzards, neck etc. from the chest cavity and set aside in the fridge). Place the chicken (breast down, spine up) in a roasting pan. Surround the chicken with quartered potatoes, peeled carrots, and peeled, quartered onions (you can also add peeled, cubed squash if you like).
- Drizzle olive oil over the top of the chicken and vegetables and then sprinkle the following spices on the chicken: powdered garlic, basil, oregano, hungarian (non-spicy) paprika, powdered ginger (use whichever of these spices you have on hand).
- Put the lid on the roasting pan and put it into a preheated oven at 350 degrees Fahrenheit. An average size chicken should cook in about 1.5 hours.
- When the chicken is cooked, remove the lovely roasted chicken and vegetables from the pan and set aside for supper or later – that’s your 1st meal. You can also make a gravy from the drippings left in the pan, if you wish.
- Whatever chicken meat is left from your dinner, package it up and freeze it for these future meals:
- Cut into chunks ready for use in stews, casseroles, stir-fry or curry.
- Dice finely and either freeze, or use the next day for Chicken Salad sandwiches (add equal parts yoghurt and cold-pressed mayonnaise to make the chicken salad – serve in sandwiches, or open-faced with raw cheddar melted on top).
You see, from one easily cooked chicken (much easier than even pan-frying!) you get at least three meals!
- Now take all the remaining skin, bones, gristle, and the gizzards and neck you removed initially, and throw them all back in the same roasting pan. Add filtered or spring water to within 2 inches of the top of the pan and 2 tablespoons of Bragg’s Apple Cider Vinegar (or regular vinegar is okay too), and 1 tablespoon of sea salt. If you like, you can throw some veggies in there; a chopped onion, 2 chopped carrots, 2 chopped celery stalks. Put the lid back on and put it back in the oven (still at 350 degrees Farenheit) for at least 2-3 hours (longer if you can leave it – up to six hours). Stir contents and break up softened bones halfway through.
- Remove pan from oven and throw chicken parts away. Strain the contents of the pan through a sieve into a large bowl underneath the sieve. Place this bowl into your fridge and allow to cool overnight.
- The next day, use a spoon to scrape the congealed fat off the top of the broth (unless you like to leave some of it in – it’s a good fat) and throw the fat away. Then package up the broth into freezer bags for future use in stews, sauces, soups, etc.
If you want to use the broth right away, it is good in the fridge for 3 days. I usually use some right away as chicken noodle soup for the kids – I add diced carrots, some diced chicken meat, 1 bouillon cube and egg noodles – and freeze the rest.
BEEF BROTH RECIPE
Here is a great beef broth recipe for you too! In this recipe you will use 1 kg (2 lbs) certified organic stewing beef or similar (cut into 1 inch pieces), 1 tsp dried basil, 1 tsp dried oregano, 6 cups filtered water, and 1 tsp salt.
- Place beef in a large pot (saucepan). Add water, basil, and oregano. Cover and simmer this on the stove top at a low boil. Simmer for two hours, adding water if needed to keep the meat covered at all times – then add 1 tsp. salt and simmer covered for 30 minutes.
- Remove from heat and pour the contents of the pot into a fine strainer, catching the broth in another pot or bowl underneath.
- If your broth has visible fat in it, skim the fat off first before eating, or put the soup in the fridge until the fat solidifies on the top, and then you can just lift it off easily.
- Allow broth to cool then divide up into 1 or 2 cup servings and freeze in zip-lock plastic bags (or glass containers).
When you’re limited to only consuming certain ingredients and spices, having a homemade stock can make all the difference to the taste in a recipe! You can also eat these broths on their own, or with pasta, rice, barley and/or vegetables added. Basically, you can get a lot of meal variety from just one broth recipe.
2 VEGETABLE BROTH RECIPES
Henry Bieler recommended this first broth for fasting, energy, and overall health. Bieler believed this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the adrenal glands. Normally you would eat the vegetables with the soup, but on an elemental diet, you must consume only the broth.
Bieler Vegetable Broth
- 4 medium summer squash (zucchini, yellow, or summer squash only)
- 1 lb string beans, ends removed
- 2 sticks celery
- 2 bunches parsley, stems removed
- Fresh herbs, such as thyme or tarragon, tied together with a string. (optional)
- 4 cups filtered water
- Fresh whey, not powdered! (optional)
1. Place water, vegetables, and optional herbs in pot. Bring to a boil for 15 minutes, skim off any scum, lower heat and simmer, covered, for about 1 hour.
2. Remove from heat and pour through a fine strainer into a large bowl. You may add 1 tbsp. of liquid whey to each cup of soup. You can also add 1 tbsp. of unrefined coconut oil, or organic butter to each serving of soup. Add sea salt to taste.
Mixed Vegetable Broth
- 5 cups of veggies
- You can use veggies such as organic peeled carrots, zucchini, green beans, celery, parsley, kale, chard, bok choy, sui choy and broccoli – including stalks)
- Do not use starchy vegetables like potatoes or acorn/butternut squash, as they will turn mushy and be very difficult to filter out of your broth.
- 6 cups of filtered or spring water
- 1/2 tsp. Himalayan or sea salt
1. Wash and chop your choice of veggies. Add spring or filtered water (no tap water) and 1/2 tsp. salt. Bring to a boil for 15 minutes, skim off any scum, lower heat and simmer, covered for 1 hour. Remove from heat and pour through a fine strainer into a large bowl.
2. Allow broth to cool then divide up the liquid into individual servings and freeze in zip-lock plastic bags. Tastes really good on its own or mixed with Chicken or Beef broth. When you’re back eating regular food it’s also a great stock for soups or sauces. When you’re ready to eat some soup, stir in 1 tbsp. of unrefined organic coconut oil, or organic butter to each serving of soup. Add sea salt to taste if needed.
3. The remaining vegetables can be used, if you wish, (although the nutrient level will be low) for meals for the rest of your family. For example: Spread them out in a pan and grate Cheddar and Monterey Jack cheese over the top, broil until cheese is melted and serve.
As always, I’d love to hear from you if you decide to try any of these recipes! Please feel free to comment and share your experiences below.
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