This slow-cooked chicken broth offers balancing energy for Vata and Kapha due to its warming, grounding nature and careful use of spices that kindle Agni (digestive fire). Apple cider vinegar enhances mineral extraction, while hingvastak, fennel, and ginger all work synergistically to reduce gas and promote smoother digestion. Dried kale and other dried vegetables bring gentle detoxification and mineral support. Roasted garlic lends a mildly heating, immune-boosting effect, and the added pink Himalayan salt supplies trace minerals for electrolyte balance. Ultimately, this savory broth provides a sweet post-digestive effect (vipaka) and can serve as both a sipping tonic and a versatile foundation for other meals—especially helpful in late winter and early spring.
Ingredients (Yields ~10 quarts)
1 small Organic Chicken (bones and all)
½ cup Apple Cider Vinegar
1/4 cup Pink Himalayan Salt
1 heaping Tbsp Hingvastak
½ cup Crushed Dried Kale
¼ cup Crushed Dried Vegetables (carrot tops, collards, beet greens)
1 tsp Fennel Seeds
1 tsp Dried Ginger Powder
4–6 Roasted Garlic Cloves
10 quarts Water
Instructions
Prepare the Base
Place the organic chicken in a large 10-quart stockpot.
Fill the pot with filtered water to the top, then add the apple cider vinegar and Pink Himalayan Salt.
Let sit for 30 minutes to help pull minerals from the bones.
Begin Cooking
Turn the heat to low and bring the broth to a gentle simmer.
Add Spices & Vegetables
Stir in the hingvastak, dried kale, dried vegetable mix, fennel seeds, and dried ginger.
Cover and continue cooking on the lowest setting for at least 24 hours.
If leaving the house or overnight, turn off the heat and resume cooking later as needed.
Roast Garlic
About 20 minutes before you’re ready to strain the broth, roast the garlic cloves in a dry pan until golden and fragrant.
Add them to the broth for a final infusion of flavor and immune support.
Strain & Store
Carefully strain the hot broth into mason jars.
Seal the jars tightly while still hot, and allow them to cool at room temperature.
Refrigerate once cooled.
Properly sealed jars can keep in the fridge for up to 1 month. For longer storage, freeze in portions.
How to Use
Sip Warm: Enjoy a cup as a light meal or digestive tonic.
Base for Soups & Grains: Perfect for kitchari, soups, or cooking grains.
Digestive Boost: Add a pinch of black salt or a squeeze of lime to further ignite agni and enhance flavor.
