[QUOTE=Watson;7801824]My friend is having surgery and can only have clear broth afterwards. I've offered to make it for her.
I'm ashamed to say, being a chef, I've never made a chicken broth like this. Chicken STOCK until it came out my ears, but not a broth to drink....or am I making this too difficult and this is just stock, concentrated?
For years, I used bouillion cubes until I learned that the MSG in them was contributing to my headaches and sinus problems. That was many years ago. When Costco began stocking chicken broth, I kept a good supply of it. Once I used their organic chicken stock, I switched to it and always buy several cases of it to keep on hand for those times when a friend is ill and I want to give them something to help in the healing.
My great-aunt related to me a story of when she was a newlywed and living with my great-grandmother. Great Grandma was seriously ill so Aunt Ella went to her Italian born mother and asked what to do. Aunt Ella followed her directions and credits my great grandma with getting well from the broth she made.
The directions were to put a large cut of beef in a wide-mouth gallon jar, put the lid on and set it inside a pot of water. Bring the water to a boil and keep it at simmer for hours until an adequate amount of broth and condensation has collected inside the jar with the meat. Pour a cup of broth off and spoon it into the mouth of the invalid. Do this daily until patient is stronger.
Around here in SW WA, a nutritionist is well known for her classes on Bone Broth, which has more minerals. Elk hunters are known to drop off bones for her. After attending one of her classes, I noticed our local grocery stores offer boneless roast, etc. When I questioned why, was told that was the only way they could buy the meat from their supplier.