How to make chicken broth

Hi again. We're going to do our chicken now. So I'm going to show you the chicken we butchered the other day. And it looks pretty barbaric, so I'll just say a little bit about it. I've had it in a cool place for three days. I had it first two days, and then I rubbed half a lemon and salt and pepper and some olive oil all into it to make sure that it didn't go off and that it was nice and fresh. And it actually smells really good. It's a body. It's a dead body, really. And it's hard for us to really grasp this when we're meat eaters. And often we don't really realize it's actually an animal we're eating. But as I see it, human beings have always been eating animals. And in every culture, some way or the other, they've been having animal products. And so killing to have food. And I don't think we will need to do it so much in the future, as we don't need huge amounts of meat. But there are some things in the animal that are really, really important for us so that we can be healthy. And one thing in the broth is the minerals, and I'll talk more about that. So we'll just cook it now. I'll just show it to you. Here we are. We have a... It looks pretty barbaric. But it's going to be some really, really lovely and very, very nutritious broth. And they have used this throughout all times, especially chicken. It's a very, very healing soup you can make. And here we have the bay leaf we're going to put in it. And we'll put also some onion and some pepper. So we'll go and do it now. So here we have our chicken we're going to make. And I'll just get an onion. I'll turn on the heat. And we're going to use... The best thing to use is butter or ghee for boiling. And if you want, especially if you like to have a good taste, it will improve the taste a lot that you brown the meat before you actually put the water in. So we'll take some butter. And you can also use lard. Actually, I think I have some duck fat out. Okay, I didn't have that. I thought I had some duck fat. I'll just melt this butter. I'll just take a small onion. And it doesn't matter where you get things in it and even some dirt in it. It doesn't really matter so much because you're going to strain it all when you finish. But on purpose I'm taking a small pot because you don't want to use large amounts of water. Because then you're going to have to boil it for a long time to get it to become like jelly. If you want that. And that's really the best. So here we have... And I've actually washed it again after I took it out. And I also have dried it with a towel. So we're actually just going to brown the sides here. We can also brown this. So down she goes. The little hen. There she is. Down and away. And we'll let her... I'll just turn her in five minutes or so. And so she will be brown. The flesh will be brown. Because that gives a nicer taste to the soup. And if you have other bones, you could put other bones in with it. But I'd rather just have the chicken. But you could also grill it in an oven if you don't want to do this. So I'll just brown her, finish it. So now I've turned the chicken. And I'm going to add this. Some bay leaves. And just an onion. I haven't even peeled it properly. It doesn't matter. And some whole pepper. And a tiny bit of... About half a teaspoon of thyme. I don't want to have too many herbs in there. But this does give a nice taste. And it does do something to the meat also. One thing that's very important when you pour the water on... Is that you add something sour. And you can use wine. You can use lemon juice. And you can use vinegar. And it doesn't have to be apple cider vinegar. Because the actual mother, the enzymes in there... They won't live anyway. So in a way, it's not needed. This is better to have raw. So I'm going to put the water on now. And you only want just a little bit more water. Just to cover the meat. Put the herbs in. Put a bit more water in. And we can turn... We can turn it right up. It's a bit messy when you're doing the film on your own. But anyway... And they say... Different things. I think that's fine. I'll turn it a bit. Pour the vinegar in there. Maybe half a deciliter. Like that. That's enough. Now as soon as it's boiling... I'll turn it right down. It actually has to boil well for a few minutes. And then we're going to turn it right down. Hi again. Now our beautiful broth has been boiling for about... Or just simmering very gently. All day more or less. For about... Six hours. And you're actually supposed to skim off any... Stuff that comes up to the surface. Like grey... It's usually blood that comes up to the surface. But there was none. So I haven't skimmed it. And some people say to take off the fat. But I won't do that. Because I think it's good to have the fat in there. So now we're going to... Take out... I forgot to tell you before. The reason why you put vinegar in there... The reason why you put vinegar in... Is to actually draw out nutrients. Especially calcium. From the bones. And... It just makes many more minerals come out into the water. So now I'm going to take the meat off. So you can see it's finished because it's falling apart. And I want to use the meat. So I'm going to... Whoops! Here come the feet. Up into here. So we get all the delicious meat off. Because if I keep boiling the meat... It's going to get very tough. Very dry. And also I forgot to tell you that... The reason I was going to have the chicken in the fridge for 5 days... But I chose to just have it for 3 days. Because I didn't want it to go off. So... I'm just going to... Take the meat off here. I'll take the meat off. You can just let it cool down and do this later. But I'll just see. And we're going to just take the meat... And everything else we're going to leave. Because the bones... The head and the feet... They all have to cook for a long, long time. You could cook it for 3 days. The longer you cook it... The better the broth will be. And as I said, it's a very, very low simmer. So it's only just barely boiling. And they say to not put vegetables in there... Until actually the last few hours. Because they can get a funny taste. So I've got no vegetables in there. But I think leek tops are okay. They don't get a funny taste. So this has been a fantastic animal. Because she's been laying eggs for a whole year. And now she's going to give us this gorgeous soup. And it smells so delicious. So the skin and the bones... I don't know if you should chop the bones in half. To make... You can do that. To make the marrow come out into the soup. Just cut them in two. And compared to the chicken you buy in the shops... The bones are really hard. Because she's been running around for a whole year. So it's very, very, very strong bones. So there's lots and lots of calcium in them. Very, very tough. So all these beautiful minerals... Are going to come into our body. And this is a way to really save meat. Because if you just threw out these bones and only ate the meat... You would get hardly any of the nutrients from the chicken. But by doing this you're getting... Well, more or less all the nutrients are coming out into the water. So it's a very economical way. It's very good for nature. To use... To really use this. Get all the goodness out of it. There we are. It looks really disgusting. But it's just very, very good for us. So it goes back into here. Put a lid on. This meat... I just tasted it. I'll have another taste. It's really, really delicious. It's a little bit dry. But it would be very, very nice for a salad or... All sorts of things you can use it for. And you can also just keep it... And when you're going to have your soup... You put little pieces of meat into the soup. But it's very delicious now. And this way we have saved it. And it's quite amazing because... It's not a young animal and still it's very tender. Delicious. I've got the soup back on the... Here it is, back on the heat. And I'm just going to put this plate on. And it will be cooking for another 2 or 3 days. And... I might just let it go, turn it off at night. But if you have a crock pot, an electric one... You can just keep it going all night. But it might cool down a bit during the night. And then in the morning I'll... When I light the fire I'll put it back on the heat. I don't think that matters. So it just needs lots and lots of time... For all the nutrients to come out into the water. So we'll keep cooking. So now... The soup has been cooking for 3 days. And I've made myself this gorgeous broth. I got about a litre and a half. And when I strained it all into a strainer... I actually poured some hot water on the leftovers... To get all the last beautiful nutrients from the bones. And I've got this... It's actually not turned completely thick. Gelatinous. And that's I think because it's a year old chicken. But if you have a very young chicken... It will become more jelly-like. So what I've learned is that... The younger the animal... The more... Actually the better the broth is. So if you can use young animals it's the best. It's really tasty. Really, really nice. So I just wanted to tell you a little bit about this wonderful broth. I'll just tell you that I made some... I put some in some plastic bags to have in the freezer. But you can also have it in the fridge for a long time. It keeps really well. Now as you know I'm more into raw milk. But they are very much similar. Raw milk and the broth. And I think for when you're sick... And you need to get well... Chicken broth is one of the best things you can drink. And one of the reasons why broth is so good... I mean there's many reasons. One is that you're getting more or less all the nutrients you need... Without having to digest. And that's really, really good when you're sick. But also because it's packed with nutrients. It's packed with minerals. And all sorts of very, very beneficial substances. One of the things that's very good about broth... Apart from giving us nourishment... Is that it actually also cleanses the body. So you can go on a broth fast. Another thing is that it heals the gut lining. So for most of us who have an irritated gut... Or not very good gut... It's very, very healing to drink for the gut. So it simply seals the holes in the gut. But as I said, I use mostly the raw milk. And I think the raw milk is superior. Because it's from an animal you have not killed. And it's live. It's completely alive. Broth is of course not alive. So when you're drinking the raw milk... You're actually getting... Apart from all these amazing nutrients that are in the raw milk... You're getting probiotics. And you don't get that in broth, of course. And you're getting enzymes. And you can't get that in broth either. So that's just to compare the two. But they have a lot of calcium. Both of them. Milk and the broth. Heaps of calcium from the bones. So happy broth making to you.