Cooling months always ask for warming soups and broths. They are grounding and just plain nourishing to the entire system we live off of. I do love supporting the local broth companies near me but honestly, the way I drink it, it’s just not the most sustainable for my bank and something just feels so much more connected when I make it myself. I can connect to the ingredients I put it and adjust it to what my health needs in that moment. This process is so simple that once you make it a few times, it will be like second nature to you.
The process:
I like to use any part of the chicken for this one. The feet and neck are my favorite right now though so ill start with those.
About a pound- Wash them and then place them on a cooking sheet to bake at 400 degrees for about 11-13 minutes.
While thats cooking, cut up 1 leek, 2 carrots, and three pieces of celery. You can put all of the veggies in there, even the pieces you would remove for cooking normally.
In a crock pot, add all the ingredients and then add 1/2 cup of apple cider vinegar, filtered water till it reaches the brim, 2 bay leaves ( or curry leaves )and 1 tsp of the Burn Hot Sauce Probiotic Chili Flakes ( not needed if you are not local to Santa Cruz) and then cover.
Place setting on low and cook for two days then strain and use as needed. After the first night, I like to add 3 sticks of Reishi into the mix to bring it more of an immunity booster. That is totally optional.
This is a base that you can play around with. You can add onions instead, try playing with some garlic, other spices, etc. The list is endless