Homemade chicken broth

Many commercial broths can contain milk or wheat derivatives, in addition to  high sodium as well as additives or preservatives. Here is a simple recipe without priority allergens. 

Ingredients

  • Left over bones from one chicken
  • 2 onions, coarsely chopped
  • 1 bunch shallots, trimmed and chopped
  • 2 garlic cloves, peeled and crushed
  • 250 ml (1 cup) green sprouts of your choice (peas, clovers, etc.)
  • 2 ml (¼ teaspoon) dried thyme
  • 2 ml (¼ teaspoon) dried sage
  • 2 sprigs rosemary
  • 5 ml (1 teaspoon) black peppercorns

Preparation

  1. Fill your pot with enough water to cover the chicken bones (about 15 cups). Bring to a boil and let simmer for an hour.
  2. Add the other ingredients.
  3. Bring to a boil again then lower the heat.
  4. Cover and simmer for at least an hour.
  5. Add salt to taste then strain the broth.

Please note:

The recipes we suggest are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling check for each ingredient.

Share on facebook
Share on twitter
Share on linkedin
Share on email

Join the allergic community

To get the latest news and benefit from free services, subscribe to  Allergy Quebec’s newsletter. By doing so, you will automatically become a member of the association free of charge.

* indicates required