Chicken Bone Broth
Chicken bone broth is an essential first food after giving birth. If you can only do one thing for a new mother, make and serve her this! It is rich in essential nutrients, amino acids, and minerals that can help replenish nutrient stores that are lost during pregnancy, labor, delivery, and breastfeeding.
Ingredients
2.5 lbs of chicken parts (feet included if possible) from pasture-raised chickens
1 medium white or yellow onion, peeled and halved
2-inch knob of fresh Ginger
4 whole garlic cloves, peeled
2 whole green onion stalks
2 medium carrots, NOT peeled, sliced into medium rounds
1 teaspoon black peppercorns
1 piece Kombu seaweed (this may be labeled as “kelp” in your local Asian market)
2 tablespoons salt
Directions
Rinse chicken under cold running water, then place the carcass of peices in a large stock pot with enough water to cover the chicken by at least 1-inch
Bring to a boil over medium-high heat, reduce to a low simmer, and simmer for about 30 minutes. Skim off any scum as it rises to the top.
Add the onion, ginger, garlic, green onions, black peppercorn, and carrots. Cook over medium heat for 10 minutes, then let the broth cook for another 4-6 hours on low heat, uncovered.
Season to taste with salt and pepper. Strain at least once.
Store leftovers in the fridge for up to 5 days or freeze in zip-tight plastic bags or glass mason jars for up to 3 months.
Recipe adapted from The First Forty Days by Heng Ou.
