Clear Broth for Colonoscopy Recipe
15kcal
Ingredients
- 2 lb chicken wings, backs or necks 900 g
- 12 cups cold water 2.8 L
- 1 medium yellow onion halved
- 2 carrots large chunks
- 2 celery stalks large chunks
- 3 garlic cloves smashed
- 3–4 sprigs parsley or thyme
- 1 bay leaf
- 6 black peppercorns
- 1–1 1/2 tsp salt to taste
Equipment
- Large cooking pot
- Fine mesh strainer or cheesecloth
- Ladle
- Heatproof storage container
Method
- Cover the chicken with cold water, bring to a boil and boil 5 minutes. Drain, rinse the chicken and the pot.
- Return the chicken to the pot with 12 cups fresh cold water. Heat to a gentle simmer; do not let it boil hard.
- Skim any foam for the first 20–30 minutes, then add the onion, carrots, celery, garlic, herbs, bay leaf and peppercorns.
- Simmer uncovered for 2 hours, topping up with hot water if needed.
- Remove the solids. Strain through a fine mesh strainer, then again through a strainer lined with a coffee filter or double cheesecloth.
- Refrigerate overnight and lift off the hardened fat layer completely.
- Reheat gently and season with salt. Refrigerate up to 4 days or freeze up to 3 months.
Notes
Follow your own clinic's prep instructions. Avoid red, purple or orange ingredients. For vegetable broth, skip the chicken, double the vegetables and simmer 45–60 minutes.