Chicken Broth
Superb for supporting the immune system!
- 1 lb chicken bones
- 2 Leaks (chopped)
- 3 green onions
- 2 garlic cloves
- 1 in ginger root (peeled and grated)
- 1 in turmeric root (peeled and sliced)
- 1 tsp black pepper
- 1 sprig thyme, oregano or bay leaf
- 1 handful parsley
- 4 pints filtered water
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Put the chicken bones in a large heavy pan with the remaining ingredients and bring to a boil.
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Cover the pan and reduce the heat to a simmer for 40-50 minutes.
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Turn off the heat and allow it to cool slightly.
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Skim off any froth that has risen to the surface.
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Strain pressing all the juice out of the bones and vegetables. Discard vegetables and herbs.
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Allow the broth to cool before transferring to the fridge and leave overnight.
It will keep in the fridge for 5-6 days or can be frozen in batches for future use.
