Chicken Bone Broth (Italian Penicillin)

As a child, whenever I was sick my mother would feed me some homemade chicken broth with pastina. For this reason it is a comfort food for me to this day.

To make really authentic chicken broth it is best to use the back of the chicken. In a perfect world you’ll be using an organic free-range chicken from your local farmer. What you are really going to be making is a really good bone broth.

To begin, place the chicken back in a pot and cover it with either filtered water or spring water. Bring it to a boil and let it simmer for at least 2 or 3 hours. You may have to add more water occasionally. If you add salt, use a good salt. Either Celtic Sea Salt or Himalayan Sea Salt.

After the 2 or 3 hours you can shut it off and remove it from the heat and just let it cool down.  Once it’s cooled you’ll want to strain it through a cheese cloth (or my mother used a dish towel) to make sure to remove any pieces of small bones that may have broken free during the cooking process. This will ensure that no one will choke on them. Obviously you will want to throw those away.

And that’s it! You can freeze it. Use it in recipes. Or just sip it. Enjoy it in good health!



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