Making homemade broth may not be the first thing on your mind in these warm summer months – it’s been around 90 here for days and days – but broth and/or stock is an important staple of the SCD diet.
I like to make up a bunch and freeze it by the cup to have handy for recipes. Making broth is super easy and once you do it, you’ll never want to have anything else (which, we’re not supposed to do on SCD anyway).
Chicken broth is my favorite. I love the flavor and it goes with so many recipes. The recipe I’m going to show you is for basic broth/stock. This is not for bone broth, which cooks for a lot longer.
You can easily tailor this recipe to your own tastes and health level. If you are newer to the diet and still experiencing symptoms you may want to leave out the seasonings and even the vegetables. You can make it with just chicken, just chicken and carrots, or with just a little salt. It’s all up to you. I’m giving my full recipe, but it’s totally modifiable.
SCD Recipe: Chicken Broth
- 1 tbsp olive oil
- 10 cups water
- 3 large carrots
- 1 small onion
- 3 stalks celery
- 2 cloves garlic
- 1 small bunch fresh thyme
- 1 small bunch fressh sage
- 6 chicken legs (or thighs, bone-in breast or combo)
- 1 tbsp sea salt
- 1 tsp black pepper
Chop carrots, onion, and celery into large pieces
Add olive oil, chopped vegetables and garlic cloves to the bottom of a dutch oven (or large pot)
Add two cups water
Heat burner to medium
Add the rest of the water, salt, pepper, and fresh herbs
Bring to a boil
Boil for 10 minutes
Reduce heat to a simmer
Simmer for about two hours
Remove from heat
Strain broth from chicken and vegetables
Cool completely before refrigerating or freezing
You may need to add more salt, but it’s easier to add it in than take it out, so I always just start with a tablespoon