Commercial vegetable or chicken stock cubes are full of salt; hydrogenated vegetable oils and MSG (an artificial taste enhancer) which has been linked to many diseases like liver inflammation; fibromyalgia and migraines. Much better to make your own homemade broth in batches and freeze for when you need it.
1 grass-fed chicken
12 cups water
3 onions, chopped
4 garlic cloves
4 cardamom pods
3 mistika pods
1 cinnamon stick
2 sprigs dried thyme
1 fresh rosemary sprig
small handful fresh parsley
2 small carrots
2 tablespoons raw apple cider vinegar or fresh lemon juice
Place all the ingredients in a large pot and cook together until chicken is cooked through.
Remove the chicken only and separate the meat from the bones.
Return the bones only to the pot; bring to a boil; simmer down to a very low heat for 8-24 hours.
Broth should get very gelatinous.
Strain out the veggies and bones.
You can then consume the broth as is or use as a base for other soups or stews.
NOTE: broth won’t become gelatinous is chicken is not grass-fed.
You can also use beef bones.