My husband’s father is having surgery soon and will be on a liquid diet for 4 weeks. I can’t imagine only drinking broth and other liquids for 4 weeks. I think I would go crazy. 4 weeks!
Let me ask you a question: Would you rather fast on store bought, salt laden stock with who knows what additives and chemicals or home cooked stock with real ingredients? Yep, me too and that is what I’m doing today.
I have learned over the years that my way of helping people in a time of need is to cook for them. When my mom was on hospice earlier this year, I helped out by making sure that her and my dad had plenty of food. I would take a day and make all of their food for a week so they would never have to worry about it. Now I can do the same for my sweet father-in-law.
I’m making chicken and beef broth today and I can’t believe how easy it really is. The great thing about broth is that none of the vegetables have to be cut perfectly. Give them a rough cut and throw them in along with water and bones. The hard part is smelling that yummy goodness for hours. These are great recipes to make in the middle of winter when there is snow on the ground and you don’t want to get out of your house.
I’ve learned that bone broth is actually very good and healing for the body. Learn more about this from my favorite PCOS health guru Amy Medling.
The chicken broth recipe comes from the PCOS Diva and I’ve changed it a bit for my personal taste.
- chicken carcass
- 3 carrots
- 2 stalks celery
- 1 large bay leaf or 2 small leaves
- 15 peppercorns
- 1 onion
- 6 cloves of garlic
- Handful of parsley
- 1- 1.5 tablespoon salt depending on taste
- 4 quarts of water
- 2 teaspoons apple cider vinegar
All of the ingredients for the perfect chicken stock
Throw everything into a stock-pot and bring to a boil. Reduce to a simmer for 3 hours.
I like to use filtered water for the broth.
The fun part comes when you strain everything from the new broth. I like to use a cheesecloth in a strainer. That way when all of the liquid is strained you can fold up the cloth with the large bits and throw away without a lot of mess.
Cheesecloth makes it easy to keep all of the veg in an easy packet to be thrown away.
Let the broth cool to room temperature and put into the fridge overnight. Scrape off the fat from the top before serving or using in a soup.
After the broth cools, you can skim the fat from the top. Use as a base for soup or as a meal replacement when you are ill.
I took the beef broth recipe from Emeril Lagasse. I couldn’t think of a better chef to reference for this important recipe. I didn’t dice up all of the veg like it calls for in the recipe. I did a large rough cut on all of them.
The red wine and the tomato paste bring out the taste of the beef.
The recipe calls to roast the meat in the oven. For sake of time I skipped this step. Next time I will and it will give the broth a better depth of flavor.
Right before being strained. Look at that beautiful deep red color!
As I mentioned above, I will strain this stock in a similar fashion.
I can’t wait to bring these broths to my father-in-law tomorrow and assure that he has good nutrition during his fast. Plus, I can’t wait to see his face when he tries the recipes!
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