King Lake Farms Ginseng Chicken Broth

There’s something therapeutic about making broth. I love taking the remains from the meals and various snacks and turning it into savoury liquid that our family drinks on chilly mornings, or I use when making soup or other sauces. 

When I cut up celery sticks and carrots for snacks, I keep the leaves and peels in a freezer bag, Likewise, with the garlic ends and tougher outer layer from an onion. I’ve made many broths over the years, but since we raise our own meat chickens, I find the bones from our own corn-fed, free-range, scrap-consuming meat chickens give the best flavour. After serving a roast chicken, I save all the bones and neck and use it to make broth. And of course, for that earthy flavour and wellness boost, I make my stock with King Lake Farms ginseng, which is most readily available in the dried root form. This root has been thoroughly cleaned (and yes, cleanliness falls under government inspection) and is ready-to-use.

For broth, I either peel off a few fibers from the root, or pop the dried root in the microwave for 10 seconds to soften it and then cut off a round, about a centimeter thick. You can also use a cheese grater to obtain the desired amount 

Serves 6

Ingredients:

Pot of water

One chicken carcass (skin removed and fed to the family pets)

Scraps from carrots, celery, onion and garlic

3-4 Bay leaves 

2 tbsp apple cider vinegar (the vinegar serves to react with the bones and extracts nutrients, minerals and collagen) 

1 nub of King Lake Farms dried ginseng or a few ginseng fibers. 

Salt and Pepper to taste 

Instructions:

1. Add everything to the pot and bring to a boil.

2. Once boiling, reduce heat to low and simmer uncovered for four hours. 

3. Remove from heat and allow liquid to cool.

4. Strain broth to remove bones and vegetables, which can be composted. 

5. Broth can be used right away, or refrigerated overnight to allow the fat to congeal and rise to the top. This fat can be easily skimmed off for a healthier broth. 

Enjoy this savoury broth on its own or added to your favourite soup, risotto or sauce. Can also be frozen for up to three months.