Power Broth | Gf Recipe

Prepare and combine

Place the whole chicken or chicken parts in a large stockpot (6–8 quart). Add the cold water so the chicken is fully submerged (about 3 liters).

Add the carrot, celery, halved onion, smashed garlic cloves, sliced ginger (if using), peppercorns and bay leaves to the pot. Pour in the apple cider vinegar (this helps draw minerals from the bones).

Bring the pot to a gentle simmer over medium-high heat. As it warms, skim any foam or impurities that rise to the surface with a ladle or fine mesh skimmer—this keeps the broth clear and clean-tasting.

Once simmering, reduce the heat to low so the surface is barely moving; maintain a gentle simmer (not a rolling boil) for 2 to 4 hours. For a lighter, quicker broth, simmer 2 hours; for deeper flavor and more collagen extraction, simmer 3–4 hours. Cover partially with the lid tilted to allow steam to escape.

About 20 minutes before finishing, stir in the kosher salt. Taste and adjust salt toward the end of cooking rather than at the start.

When done, remove the pot from heat. Using tongs, transfer the chicken pieces to a bowl. If you used a whole chicken, allow it to cool slightly, then remove meat from bones and reserve for another use (or shred into the broth for a heartier soup).

Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove solids (vegetables, bones, peppercorns, bay leaves). Discard solids. If you prefer a very clear broth, strain a second time through a fine sieve lined with cheesecloth.

Skim excess fat from the surface with a ladle or refrigerate the broth until the fat solidifies and spoon it off. Leaving a small amount of fat (1–2 tsp per cup) improves mouthfeel.

Warm portions: Reheat the strained broth gently over low heat until steaming but not boiling.

Prepare the herb-hemp garnish: In a small bowl, combine the chopped parsley, thyme, hulled hemp seeds, lemon juice and freshly ground black pepper. Stir to mix; hemp seeds will add a subtle nutty richness and a light creamy texture when stirred into hot broth.

To serve, ladle 1.5 to 2 cups (350–475 ml) of hot broth into bowls or mugs. Sprinkle 1 tablespoon of the herb-hemp mixture into each serving and stir. If desired, drizzle about 1 tsp of extra-virgin olive oil on top for added silkiness.

Taste and adjust with additional salt, lemon juice or pepper as needed. Serve immediately. Leftover herb-hemp mixture keeps refrigerated up to 24 hours; stored broth keeps 3–4 days in the refrigerator or up to 3 months frozen.