Several years ago I began making my own chicken broth. My aunt used to tell me to make chicken soup when she heard that one of my family members were sick with a cold. I was always curious why chicken soup was suggested for a cold. I began searching online to find university studies about the benefits of chicken soup. I found a study, from the University of Nebraska, " Chicken soup for a Cold," A researcher Stephen Rennard, M.D., used his wife's grandmother's heirloom chicken soup recipe to test in the lab. According to the study chicken soup inhibited the movement of neutrophils a common type of white blood cells that defends against infection.

I made Dr. Rennard's chicken soup recipe and it was quite tasty. I modified his recipe by using organic chicken and made a couple of different versions of stock from the same chicken. I was not able to purchase everything organic because our stores do not supply a large variety of organic produce. We grow our own garden every year to get us through the winter, but this years crop was scant. Follow through and lets make some varieties of chicken soup.

Step 1: Ingredients and Utensils

I modified the recipe by reducing the amounts because I did not have a large enough pot to make his wife's grandmother's recipe. I also added organic unfiltered apple cider vinegar to his recipe because vinegar will open the pores in the bone releasing the minerals and nutrients into the broth. I used filtered water and organic chicken because chances are his grandmother probably used well water and home grown chickens with no steroids and free range as well as no chemicals in the feed. I also reduced the temperature because according to his recipe the chicken soup was boiled for one hour and a half. I have always been taught to cook soup slow and at a low temperature to get the most benefit.

The first broth mixture will be used for soups and sauces and the second batch will be used for colds and flue because it has a lot more collagen and nutritional ingredients that benefit the cold. The bones can be mashed and added to the dog food or baked to made dog treats or compost.

Credit: University study on colds .

Modified Recipe: This recipe is best if organic ingredients are used.

1 Whole organic chicken ( it is best to use a stewing hen or baking chicken that is organic but I could not find one in my area). Older hens have more nutrients that benefit the cold.

1 Large sweet onion

1 Sweet potato

1 Parsnip large

2 Turnips

6 Peeled Carrots

3 Celery stalks

1 Bunch parsley

1 Bay leaf

Pink salt or sea salt

Whole Pepper corns or freshly ground pepper

1 Tablespoon un-filtered organic Apple cider vinegar

1-2 Gallons Spring water or filtered water

5 Springs fresh Thyme

1 whole garlic

1-2 Tablespoons cooking oil

Utensils:

Immersion blender or food processor, crock pot, knife, cutting board, colander, stock pot with lid, large wooden spoon,ladle, potato peeler, containers with lids preferably glass,soap free flour sack towel and a strainer,

Step 2: Brown the Chicken

Method:

Oil the chicken.

Salt and pepper the chicken to taste.

Add a couple of tablespoons of cooking oil to a large pot and turn the heat up.

Place a wooden spoon into the oil to check the heat and if bubbles are beginning to form around the edge of the spoon, place the chicken into the hot pan and brown on both sides.

While the chicken is browning go ahead and wash and cut the produce.

Step 3: Wash and Cut the Produce

Method:

Wash the celery, onion, carrots, turnips, parsnip, garlic, parsley, thyme, bay leaf, and sweet potato.

Peel the carrots, turnip, parsnips, garlic and sweet potato.

Cut the vegetables into large chunks, and set aside the parsley, thyme and bay leaf to be added to the pot much later.

Check on the chicken if you haven't already and brown the other side.

Step 4: Add Water to the Chicken

Procedure:

Add the filtered water and vinegar to the pan and completely cover the chicken.

Bring the water to a boil.

Add the onions, sweet potato, parsnips,turnips, garlic, and carrots.

Remove the foam from the mixture as it accumulates.

Cover the mixture with a lid and simmer for about an hour and a half.

Add parsley and celery and cook for about 35 minutes longer and turn down the heat.

Next add the thyme and bay leaf and simmer for ten minutes.

Remove the chicken from the pan and place in a bowl to be de-boned. He did not use any meat in this soup recipe; the chicken was used solely for the broth's nutritional value. He used the chicken meat for a

different recipe.

Place the remaining mixture of broth and vegetables into a food processor or use an immersion blender and blend the mixture until smooth.

Serve hot.

In the next few steps I will be sharing an extension to his recipe that I believe will double the benefits for fighting a cold.

Step 5: Procedure for the Chicken

Method:

Remove the chicken from the carcass and place the chicken into a covered container to make a recipe at a later time.

Place the bone scraps, meat scraps, and skin pieces into a crock pot and fill the pot with filtered water.

Add 1 Tablespoon organic apple cider vinegar to the mixture.

Add salt if desired.

Allow this mixture to soak for 30 minutes before turning the heat on. The vinegar will help extract the gelatin from the bones which is beneficial for the immune system.

I cook mine on high until the liquid begins to boil and then reduced the heat to low.

Remove fat as needed.

Cook for about 12-14 hours. I would not cook it any longer than 12-24 hours.

Remove the crock pot insert from the heat element and place on a protected surface.

Strain the chicken stock using a sieve or strainer.

Allow to cool somewhat and then place in a jar with a tight lid and refrigerate.

After the stock is cold, skim off the solid fat leaving the gel part of the soup which is very very nutritious

because of the minerals that are in it.

I usually freeze the second batch of stock and mark the container "stock for colds and flue".

Serve hot when needed.

Be safe and use this mixture within a day or two.

Step 6: Consomme

Consomme is a very clear stock used for clear soups and gravies. I make the consomme as soon as the stock has been made, it takes about ten minutes to make consomme and has few ingredients. There are two of us at home so I usually divide the stock in half and use half of it for colds and flue and use the remaining half for consomme. I like to save the consomme for special dinners because it is so pretty and looks like a fancy affair when it really isn't all that fancy. It has a great flavor.To save time and be organized; I make the chicken soup, chicken stock, and consomme on the same day. It saves clean up time in the kitchen and cooking time.

Procedure:

While the stock is already warm, lower the heat to warm. You want a very low heat for this.

Mix 2 Tablespoons of filtered water, 1 Tablespoon of organic lemon juice, 1 organic egg white and one crushed egg shell and mix all these ingredients together in a bowl.

Add the egg mixture to the stock and stir.

Wait about 5- 10 minutes for the egg mixture to float to the top and bubble up like clouds.

Scoop out the egg mixture and place it into a food scrap bowl for the garden.

Strain the stock using a soap free, clean flour sack towel over a separate bowl.

Rinse the towel.

Store the consomme in a sterilized glass jar with a tight lid and place in the refrigerator. Please be sure to label the jar and date it and use it within a day or two. Freezing chicken soup or consomme does not kill salmonella. I do not want to misguide you so please do you own research to be safe and find out what to do to keep you family safe from salmonella when you make chicken stock or consomme.

Step 7: Sunshiine's Final Thoughts

I make chicken stock at least once a week mainly because I like it; but when I begin to feel congested I make sure I drink a few cups a day for a cold remedy. I started adding the vinegar a couple of years ago and have noticed it packs a stronger punch for a cold. The first time I had added vinegar to the broth I was coming down with a cold; I drank a small cup of the broth before I went to bed. During the night, I woke up and my nose was running and my lungs were expelling phlegm, like a flowing river. I got up to spit, cough, and drank water etc. The next day my body was still expelling mucus. I was amazed. I have taken strong medication for this and have never had an experience like this before. I hope you give these recipes a try, especially for the bone broth the next time your family members come down with a sore throat or cold symptoms.

I use all the parts from the chicken and purchase whole organic chickens when they are available at my store. Bone broth is the perfect cold remedy in my book.

Thanks for stopping by and do have a happy 2016~

sunshiine~