This has to be the healthiest broth of all.
Go up to the butcher at Great Western and get a couple of chicken carcasses (50c each).
Put in a big pot cover with water and boil until the carcase falls to bits easily.
The most nutritious part of the broth is the cartilege the rubbery white bits. They are what gives this soup its almost mythological healing properties.
The fat on the surface is best skimmed off. Easiest way to do this is to let it cool right down and the fat will set.
There are two options then for dealing with the chicken bones.
One is to leave them in the soup and be very careful when eating it because chicken bones can choke badly.
The other is to put rubber gloves on and work steadily right through the whole pot of soup systematically sorting out all the bones and removing them. I always used to do thisbut now use the first ‘be very careful’ approach.
In either case the chicken broth becomes the ‘base’ for adding in a whole lot of other stuff to give it flavour and interest.
For example today I added garlic salt cayenne pepper celery parsely fresh turmeric quinoa zuccini onion…
Rice goes well in it.