Chicken Magic Mineral Broth Broth
Chicken Magic Mineral Broth Broth
Some people have soul sisters. I have a soup sister. Julie and I have one of those
friendships where I can barge into her house uninvited and nine times out of ten I’ll
find Julie in the kitchen making soup. She’s so good at it that when I return home from
a long out-of-town job, the first place I call to make dinner reservations is her house.
Last winter we were trying to come up with a hearty chicken broth recipe when we
realized everything we needed for a foundation was already in the Magic Mineral
Broth recipe (opposite page), with its rich color, aroma, and flavor and impressive
nutritional profile. Here, we’ve enhanced Magic Mineral Broth by adding chicken
bones, which infuse the soup with even more minerals, especially calcium and
phosphorus, which, not surprisingly, are vital for bone health.
MAKES 6 TO 7 QUARTS
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 2 leeks, white and green parts, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 4 unpeeled red potatoes, quartered
- 2 unpeeled Japanese or regular sweet potatoes, quartered
- 1 unpeeled garnet yam, quartered
- 8 unpeeled cloves garlic, halved
- 1 bunch fresh flat-leaf parsley
- 1 6-inch strip of kombu
- 12 black peppercorns
- 4 whole allspice or juniper berries
- 2 bay leaves
- 1 tablespoon vinegar or freshly squeezed lemon juice
- 1 organic chicken carcass, or 2 pounds of chicken bones
- 8 quarts cold, unfiltered water
- 1 teaspoon sea salt
Rinse all of the vegetables well, including the kombu. In a 12- to 16-quart stockpot,
combine the carrots, onions, leeks, celery, potatoes, sweet potatoes, yam, garlic,
parsley, kombu, peppercorns, allspice berries, bay leaves, vinegar, and chicken
carcass. Fill the pot with the water to 2 inches below the rim, cover, and bring to a
boil.
Remove the lid, decrease the heat to low, and skim off the scum that has risen to the
top. Simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water
will evaporate; add more if the vegetables begin to peek out. Simmer until the bones
begin to soften and fall apart, about 4 hours, or as long as you’re willing to let it
simmer away.
Strain the broth through a large, coarse-mesh sieve, then stir in salt to taste. Let cool
to room temperature, then refrigerate overnight. Skim off as much fat as you can from
the top of the broth, then portion into airtight containers and refrigerate or freeze.
PREP TIME: 20 minutes • COOK TIME: 4 hours
STORAGE: Store in an airtight container in the refrigerator for 3 to 4 days or
in the freezer for 3 months.
PER SERVING: Calories: 50; Total Fat: 0 g (0 g saturated, 0 g
monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium:
145 mg
REBECCA’S NOTES Here’s a trick of the trade: Once you’ve skimmed the fat from the
surface of the broth, you can remove even more by dabbing the surface of the broth
with paper towels to sop it up.
