08 Sep Lower Histamine Chicken Broth
I use this broth as the base to my soups and ramen. I store it in the freezer, and thaw as needed.
3 lb chicken wings
1 c baby rainbow carrots
1 yellow onion, peeled and halved
1 head of garlic, peeled
2″ piece ginger, peeled
Handful of thyme (love this to keep bad gut bugs at bay) + any other herbs you love
2 leeks, tops cut off
1 stalk celery, bottoms cut off
Water: for Instant Pot, don’t fill past max line. On stovetop: add 9 c water to a large pot.
1 tsp whole pink peppercorns
3 tbsp sea salt, to taste
2 tsp ground cumin, to taste
2 tsp sweet paprika, to taste
Combine chicken wings, rainbow carrots, onion, garlic, leeks, ginger, thyme, and peppercorns in the Instant Pot. If cooking on stovetop, bring to a boil then reduce heat to keep simmering for 1 hour.
Add water to max fill line and bring liquid to a simmer on saute function, spooning off any foam that rises to the surface.
Pressure cook for 1 hour, then release pressure manually. Add sea salt, cumin, and sweet paprika. Feel free to add onion and garlic powder if you feel it needs more of a kick. Stir well.
Strain broth through a fine-mesh sieve into a large bowl, and discard all solids. Place in the refrigerator to cool quickly, and remove any fat that is sitting at the top. Freeze in individual portion silicone baby food trays or glass Tupperware containers, and freeze (good for up to 6 months frozen).
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