This recipe might be the closest thing to magic you’ll ever see – or taste! We extracted all the goodness from our premium chicken and some of the best herbs, spices, and other ingredients we know to create this elixir. It’s exactly what your body and soul need when you’re not at your best, need a boost, or just want a lighter meal.
Yield: approximately 8 cups (2000 mL/2L)
Prep Time: 15 minutes
Cook Time: 3 hours 35 minutes
- Break or section the chicken into smaller parts. This makes easier to roast in a single layer, and it will roast more evenly and more quickly.
- If you don’t have a whole chicken, you can make this broth with a mixture of bones from any Sargent Farms chicken, ideally with bones that have several joints (eg. wings).
- 3 lbs (1362 g) remains and/or bones from Sargent Farms Whole Chicken
- 10 stems of flat-leaf parsley, leaves included
- 5 whole garlic cloves, unpeeled, smashed
- 4 sprigs fresh thyme
- 2 stalks celery leaves included, cut into 3-inch chunks
- 2 medium onions, unpeeled, quartered
- 2 bay leaves
- 2 tbsp (30 ml) apple cider vinegar
- 1 large carrot, cut into 3-inch chunks
- 1 pc 2-inch fresh ginger, thinly sliced
- 1 pc ½-inch fresh turmeric root, thinly sliced
- 1 tsp (6 g) salt
- 1 tsp (3 g) black peppercorns
- 12 cups (3000 ml) water, preferably filtered
- Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment.
- Place the raw chicken bones of about two Sargent Farms Whole Chicken in a single layer onto the prepared baking sheet. Once the oven is preheated, place bones into the oven and roast until deep golden brown in colour; about 35 minutes.
- Place the roasted bones, any juices, and browned bits into a large stockpot or 6-quart Dutch oven. Add in the parsley, garlic cloves, fresh thyme, celery, onions, bay leaves, apple cider vinegar, carrots, sliced ginger, sliced turmeric, salt, and peppercorns.
- Pour the water over the ingredients and place onto medium-high heat. Bring to a boil. Reduce heat to low and simmer for 3 hours or longer. With a slotted spoon, occasionally skim off any foam from the surface of the broth.
- Remove from heat, and strain the broth through a fine-mesh sieve into a large heatproof bowl. Discard solids. Place bowl into a sink or larger bowl filled with ice and water to quickly cool the chicken broth down to room temperature.
- Once cooled, transfer broth into containers or mason jars and place into fridge. Broth can be kept in the fridge for up to 4 days. Alternatively, if not using immediately, store cooled broth in airtight containers or freezer safe bags for up to 6 months in the freezer.