Chicken Magic Mineral Broth 2.0
This recipe is basically Magic Mineral Broth with addition of chicken bones. You will want to simmer it longer than the Magic Mineral version to enhance the richness that comes from the chicken.
MAKES: 8 Servings
PREP/COOK TIME: 4 to 5 hous
1 fennel bulb, with tops
2 unpeeled yellow onions, cut into quarters
6 unpeeled carrots, cut into thirds
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
2 unpeeled sweet potatoes, cut into chunks
1 unpeeled garnet yam, cut into chunks
1 large bunch fresh flat-leaf parsley
6 sprigs fresh thyme
12 large cloves unpeeled garlic, smashed
1 (3-inch) piece of unpeeled fresh ginger, cut in half lengthwise
1 (8-inch) strip of kombu
12 black peppercorns
4 juniper berries or allspice berries
2 bay leaves
1 tablespoon vinegar or freshly squeezed lemon juice
1 organic chicken carcass, or 2 pounds organic chicken bones
8 quarts cold filtered water, plus more if needed
1 teaspoon sea salt
Variation: For extra immune-boosting action, add 8 whole shiitake mushrooms, 1 (6-inch piece) of burdock root (washed and cut into quarters), or both
Rinse all the vegetables well, including the kombu.
Put the fennel, onions, carrots, leek, celery, sweet potatoes, yam, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, bay leaves, vinegar, and chicken carcass in a 12-quart or larger stockpot. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer uncovered for 2 to 4 hours.
As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Strain the broth through a large, course-mesh sieve placed over a large heatproof container. Stir in the salt.
Let cool to room temperature, then refrigerate overnight. Skim off as much fat from the top of the broth as you can, then portion into airtight containers and refrigerate or freeze.
Storage Store in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 4 months.
Adapted from one of Rebecca Katz's amazing recipes