No matter the season, homemade broth is usually bubbling away, simmering on my stovetop. To me, homemade broth speaks of tenderness; A humble way to nourish those we love most. It brings sweet comfort to a mama’s heart knowing that this traditional, simple method of food preparation will not only bring about good food but good health.
It’s always good to reiterate just how good homemade broth is to our health. Made properly, homemade broth contains minerals the body can easily absorb. Minerals like calcium and magnesium that many adults and children now find themselves deficient in. It’s good for aging as well, as it contains the broken down material from cartilage and tendons, like chondroitin sulphates and glucosamine, to aid in arthritis and joint pain. Then there’s gelatin. The gelatin extracted from the bones and joints is good for our skin, hair, teeth, and nails. It aids in digestion, helps to maintain hormonal balance, and can even combat adrenal fatigue.
When I make homemade broth, I especially like to make it with my old backyard laying hens, about a good 3 years of age, because of the abundance of fat that grows within. As I explained in my post, How to Keep Homemade Broth Preserved for 6 Months, poultry fat contains the monounsaturated fatty acid palmitoleic acid, which boosts our immune system. Chicken fat has more palmitoleic acid than most other types of poultry. The main monounsaturated fatty acid in poultry fat is oleic acid, well known for its beneficial effects on cholesterol. If your chicken has been pastured on grass and weeds, its fat also has a good amount of omega-3 fatty acids and vitamin d.
Unfortunately, I don’t always have backyard chickens for my weekly broth, so as to be economical, I’ll often use pasture raised, organic drumsticks instead. It doesn’t have nearly as much fat as my heart would desire, but it’s good too.
About 10-12 legs, simmered for 10-12 hours will wiggle and jiggle once cooled.
You’ll not only have a good amount of broth to use throughout the week, but you’ll also have shredded meat to use for a comforting meal.
The arroz con pollo is simple to make, deep in flavor when made with homemade broth, and brightened when topped with homemade fermented kraut and chopped avocado.
Arroz con pollo is a simple to make dish, deep in flavor when made with homemade broth, and brightened by topping with fermented kraut and diced avocado.
- 1 onion, roughly chopped
- 2 tbls extra virgin olive oil
- 3 carrots, diced
- 2 celery stalks, diced
- 3-4 garlic cloves, pressed or minced
- 1 tsp salt
- 2 cups white basmati rice
- 4 1/2 cups chicken broth
- 2 cups shredded chicken
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/2 tsp salt
- 3/4 tsp cumin
- 1/2 cup fresh cilantro, roughly chopped
- In a large, heavy bottomed pan, slowly bring to heat, 2 tbls extra virgin olive oil.
- Add the carrots, celery, garlic, and 1 tsp salt; cook for 8-10 minutes until crisp-tender.
- To the pan, stir in the rice and fry with the aromatic vegetables for an additional 2-3 minutes.
- Add the chicken broth, shredded chicken, corn, peas, salt, cumin, and cilantro. Mix through, bring to a boil, cover, reduce the heat to low, and simmer for 20 minutes or until the rice is cooked through.
- Serve topped with fresh homemade sauerkraut, diced avocado, sour cream, salsa, and fresh cilantro.
A source of happiness to a mother’s heart is nourishing those around her. I’d love to encourage you to make a batch of homemade broth this week. You can’t go wrong, I promise.
Have you Made Arroz Con Pollo? What are some of your favorite recipes that call for shredded chicken? Please share them in the comments below.
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