Low Histamine Chicken Broth

In the InstantPot Ready for freezing Baked chicken A Bowl of Broth

Low Histamine Chicken Broth is one of the most popular staples at our home.  It is a must for gut healing and is so easy to prepare.  We used to cook our broth for hours in low heat, but then discovered we were suffering from histamine intolerance.  For a moment I thought we were going to have to give up this wonderful food.  After consulting with a nutritionist that specializes in histamine intolerance I learned a few tricks to keep histamine producing bacteria at bay and still enjoy the healing benefits of home made chicken broth.

But why broth, you might ask?  Because cooking meats containing connective tissue, bones and organs will offer an abundance of nutrients.  One in particular is called Glycine which is a naturally occurring amino acid.  It supports digestion by regulating the synthesis of bile salts and secretion of gastric acid, according to Sarah Ballantyne in her book The Paleo Approach.  Glycine promotes digestive health, proper function of the nervous system and wound healing.  If you have a sensitive tummy, you know what we are talking about.  A leaky gut needs healing and bone broth will offer and abundance of nutrients that are easy to digest and will help your gut heal.

To enhance the benefits of the broth even more I added turmeric, which is a powerful anti-inflammatory.  We also make sure to add an egg yolk (filled with omega3, vitamin D and K2) and teaspoon of fermented garlic juice (for its anti-hitamine properties and the abundance of probiotics it offers) to every cup.  For digestive health you may drink a cup everyday or add this broth to many dishes such as soups and sauces.  For more information on the benefits of broths, pressure cooking and histamine intolerance, check out my recipes Low Histamine Bone Broth and All Day Chicken!

Low Histamine Chicken Broth

By DelicateBelly September 22, 2015

To make this recipe we used our InstantPot, which is an electric pressure cooker.  I add lemon because I like a little zest in my broth, but that is optional.  I usually remove all the veggies from the broth once it’s done, puree and freeze them in little silicon trays, adding a cube to my daily cup of broth.  I also remove the chicken (whole or its parts) and bake it in the oven at 375F for 20 minutes.

• Prep Time : 15 minutes

• Cook Time : 1h 30 min

• Yield : 5 qts

• Allergens : chicken, citrus, onion

Ingredients

• Chicken - 1 whole or quartered

• Onions - 2 medium

• Carrots - 4 large and quartered

• Celery - top 1/2 of a stock

• Lemon - 1/2 (optional)

• Sea salt - 1 Tbsp

• Real Salt Organic Natural Season Salt - 1 tsp

• Celery salt - 1 tsp

• Oregano - 1 tsp dried

• Tumeric - 1 tsp

• Onion powder - 1 tsp

• Apple Cider Vinegar - 1 Tbsp

Instructions

• In a pressure cooker, add all ingredients.

• Add filter water until all ingredients have been covered (approximately 2 quarts).

• Add apple cider vinegar.

• Set stove heat to high until pressure builds up (approximately 30 min.).  Once pressure is stable, set heat to medium-low.

• Cook for 1 hour.

• Strain broth, serve or freeze right away in silicon trays.

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