Serves: 2 litres
Preparation: 10 minutes
Cooking: 50 minutes
Total time: 60 minutes
1 chicken cut in pieces or three chicken body
1 teaspoon of cinnamon
1 teaspoon of cloves
6 bay leaves
1 teaspoon of thyme
3 medium size onions
6 garlic cloves
1 small turnip or white radish
1 tablespoon of olive oil
Salt and pepper
5 cl of white wine or cider vinegar or lemon juice
Use a pressure cooker.
Fry sliced onions and garlic in olive oil, add the chicken, herbs and spices.
Stir till the meat is golden brown and remove the pot from heat.
Add the wine, or vinegar or lemon juice and stir. (the acidity will help releasing minerals from bones).
Peel and dice carrots and turnip, add to the pot and cover with 2.5 litre of water.
Cover and cook on slow heat for 50 minutes.
Use salt and pepper at the end for taste. Do not use before cooking to avoid sourness.
You can add different vegetables for flavor and more minerals like celery which contain iodine, leek or moringa…
Keep it one week in the fridge and up to 3 months in the freezer.
You can add ginger too!
1 serving: 1 cup
Calories: 76 Kcal
Fat: 2.6 gr
Protein: 1.8 gr
Carbohydrates: 9.6 gr
Chicken stock is rich in minerals and also in glucosamine and chondroitin, essential to our joints health. Calcium and magnesium are highly bioavailable and help our nervous system health as well as our muscular system. It has always been a grand mother medicine and should always be present in everyone freezer to fight cold or just because it is delicious.