Chicken soup is proven to help to alleviate cold and flu symptoms. This recipe contains many home remedy ingredients (onions, garlic, thyme, oregano, celtic gray salt) and combined makes a tasty soothing broth. It's important to use the highest quality ingredients you can. Don't skimp on your health!
Lori’s Chicken Broth
3-4 lbs organic free range chicken, rinsed and innards removed
1 yellow onion washed with peel, with a clove stuck in
3-6 cloves of garlic, don’t bother peeling
fresh thyme and/or oregano
Celtic gray sea salt
Wash all veggies, leaving skins on. Put all veggies, seasonings except salt, in pressure cooker then add chicken and water to cover. Bring pressure to high (Kuhn Rikon 2nd red line) for 25 minutes. Quick pressure release.
Remove chicken and let cool enough to handle. Remove skin and then debone. Don’t be super careful removing all the meat from the bones, the point here is making bubbe-mycin and good flavor is important. Set the meat aside to cool and use in another recipe. You can leave the chicken in whole when cooking again but even I think that’s going a bit far.
Put the bones back in the pot with veggies. Return to stove and bring back to pressure for 1 to 1-½ hour. This should be sufficient to cooking all the meaty goodness from the bones. Pour through a cheese cloth or fine mesh strainer to remove all impurities. Let cool before putting in refrigerator. Let thoroughly cool and remove any solidified fat. When reheating, add celtic gray sea salt to taste, more fresh thyme to taste.
Serve as a broth or this can be turned into chicken soup by adding chopped carrots, celery and onion along with the gray sea salt and fresh thyme and leftover chicken and cooking until veggies soft.
Note: Or the chicken can be used for chicken salad or chicken noodle.