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Nourishing Chicken Broth

February 18, 2021 • 0 comments

Nourishing Chicken Broth
From Joshua Gesino at Interlachen Country Club.


  • (4 oz) Chicken feet (optional)
  • (1) Yellow onion, quartered
  • (2) Carrots, peeled and cut into thirds
  • (4 stalks) Celery, washed and cut into thirds
  • (1) Leek, washed and cut into thirds
  • (1/2 head) Garlic, cloves separated (skin on is okay)
  • (2 Tbsp) Kosher salt
  • (1/2 tsp) Black peppercorns
  • (1 oz) Dill, stem and all
  • (1 gallon) Cold water
  • (1) 3.5-4.5lb, Whole Chicken


1. Cut chicken in half through backbone

2. In a medium-sized pot layer your ingredients:

  • Start with chicken and chicken feet (if using) on the bottom of the pot
  • Add onion, carrots, celery, leek, and garlic
  • Season with salt, and peppercorns, and lay the dill on top of everything
  • Cover with water

3. Over high heat bring everything to a boil. Once the broth has come to a boil, lower temperature to low until small bubbles lazily rise to the surface.

4. Simmer the chicken brother on low heat for 4 hours. No need to skim the grey foam that rises to the surface - this is full of nutrients! If you want a clear, golden chicken broth go ahead and skin the foam and discard.

5. After 4 hours, strain the chicken broth through a sieve. Discard the vegetables. You may save the chicken and when cool pick the meat - this meat is great for chicken salad or adding the chicken broth is desired.

6. Check the chicken broth for salt and adjust seasoning as desired.

7. Serve immediately.

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