Healing Broth for Feeding the Sick // Mary's Nest

 

Ingredients

  • 6 Chicken Feet
  • Water to cover chicken feet About 2 inches above the feet.
  • 1 cup Extra-dry white vermouth Or 1/4 cup apple cider vinegar
  • 3 yellow onions, skin on, quartered
  • 1 large head garlic sliced lengthwise to expose cloves
  • 6 carrots, unpeeled, rough chopped
  • 6 celery stalks, rough chopped
  • 2 three-inch pieces fresh ginger, rough chopped Peeled, if not organic
  • 1 bunch fresh oregano, rough chopped
  • 1 bunch fresh thyme, rough chopped
  • 10 whole black peppercorns
  • 5 dried bay leaves
  • 1 tsp red pepper flakes Optional

Instructions

  • Place the chicken feet in a large stockpot and cover completely with water, allowing the water level to sit about 2 inches above the feet.
  • Add the vermouth or apple cider vinegar. Let the chicken feet soak in the acidulated water for 1 hour. This helps draw minerals and collagen into the broth.
  • After soaking, bring the pot to a boil. Skim off any foam that rises to the surface.
  • Add all remaining ingredients to the stockpot.
  • Return to a gentle boil, stir well, then reduce the heat to the lowest setting. Cover the pot.
  • Simmer very gently for 4–6 hours.
  • Strain the broth, discarding solids.
  • Drink the broth warm or use it as a nourishing base for soups and simple meals.

Notes

Recipe Notes
  • This broth is especially comforting during flu recovery, colds, or any time the body needs gentle nourishment.
  • Store in the refrigerator for up to 3 days or freeze for up to 3 months.
  • This broth will gel beautifully once chilled—that's a sign of its healing, collagen-rich nature.
  • Sip it plain, or add a pinch of sea salt just before drinking if desired.
  • If appetite is low, small cups taken throughout the day are often better tolerated than a full serving at once.
Find this recipe and video at https://marysnest.com/healing-broth-for-feeding-the-sick/

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