18 Oct Meat (chicken) Broth
🌿A couple of weeks ago I was pleasantly surprised to be able to tolerate my homemade meat (chicken) broth. Meat broth isn’t cooked as long as bone broth, and is still lower histamine. You’ll still get all the veggies with it, so it’s packed with valuable vitamins, minerals, and nutrients galore. Anddddd, I used a herb that has antiparasitic properties! It’s a great substitute for bone broth, which I really miss. It has a full-bodied, hearty flavor to it that adds so much depth to soups. Since it’s soup season, this is pretty much a necessity 🙂 Drink it as is (+ tiny squeeze of lime juice) for a warning fall beverage.
🍗As a plus, meat broth provides building blocks for the rapidly growing cells of the gut lining. These cells have a soothing effect on any inflamed problem areas in the lining. In the past, it slowly but steadily helped heal my leaky gut, so I’m a fan for life and excited to bring this back.
🥣I’m making a yummy Tuscan soup with it today, and I’m excited to share it with you soon!
What other soups would you like to see recreated (low histamine)?
3 pounds bone-in chicken wings or thighs
1 bouquet of small carrots
5 dino kale leaves OR celery if you prefer
1 large onion, quartered
1 head garlic, peeled
8 sprigs fresh thyme
3/4 teaspoon whole black crushed pink peppercorns
2 tsp sea salt
2 inch piece fresh ginger
9 c water (to max fill line)
1. Pressure cook for 2 hours.
2. Strain with a small mesh strainer.
3. Place the inner pot in the refrigerator to cool.
4. Once it has fully cooled, remove fat at the top of the pot.
5. Freeze in glass tupperware.