Chicken Broth Elixir
This broth is chock-full of ingredients to drive impurities out of the body; garlic has antibiotic properties, onions are an expectorant. You can add 2 spicy chiles and 3 inches of washed, sliced ginger to give it an Asian twist. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- Yield: Makes 1 quart
Source: Mad Hungry, April 2011
- 2 chicken backs, necks, and wing tips, cut from whole chickens used for other recipes
- 6 chicken thighs
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 2 celery stalks, coarsely chopped
- 1 tablespoon coarse salt
Place all ingredients in a stockpot and barely cover with water. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. To store, place in plastic freezable containers, cool, and seal.