Chicken Bone Broth
Bone broths are extremely healing, soothing, nutritious, and easily digestible for the body. The health giving elements include being high in:mineralscartilagemarrowelectrolytes (from vegetables)gelatin
Equipment
- Slow Cooker
Ingredients
- 1 organic chicken carcass (Whole chicken can be used)
- 3.75 litres filtered water
- 2 tbsp tablespoons apple cider vinegar helps leech the minerals from the bones into the stock
- 3 celery sticks coarsely chopped
- 2 carrots coarsely chopped
- 1 large onion coarsely chopped
- 2 tbsb Himalayan or sea salt
Instructions
- For the best results, the broth should be cooked for between 6 & 24 hours, however it’s best to make quick broths ie: 1-2 hours or even better 8 hours+ in a slow cooker than not to have any at all. Slow cookers are excellent as you can virtually set and forget. Not that I’d recommend that, but you can put it on in the morning before work or evening (anytime), and literally leave it all day or night. Just be sure to put plenty of water into the slow cooker.
- Slow Cooker directionsPlace chicken in slow cooker with water and vinegar, salt and all the vegetables. Turn on slow cooker and put onto high. The longer the broth is left, the richer it will become in healing properties. It will also become more flavorsome. If you are cooking it beyond 8 hours, be sure to check on it once in a while to ensure there is plenty of water in it.I’ll often leave the broth simmering for between 6 – 24 hours with all the carcass and vegetables in it, and use it as a stock base.
- Stove top directionsPlace chicken in a large stainless steel pot with water, vinegar, salt and all the vegetables (other than the parsley). Bring to the boil and remove the scum that rises to the surface. Reduce the heat, cover and simmer for 2 hours.
- Remove the vegetables and chicken carcass. Allow the chicken to cool and remove the meat from the carcass (refrigerate and use it in other meals e.g. curries, sandwiches, salads etc). Discard the vegetables.Return the bones to the broth and continue to simmer for 6 to 24 hours – the longer you cook the broth, the richer and more flavorsome it will become.Make sure you are at home while it is simmering. If you need to go out, turn the stovetop off and begin simmering again when you return home.
- Once the broth is cookedWhen you’re ready, the carcass and vegetables can be discarded and strained so it’s clear. You can drink the broth as is or it can be stored in sterilized, sealed mason jars in the fridge or pyrex containers in the freezer.I generally leave the carcass and veggies in it and use some for meals. I’ll add different veggies or condiments to a portion of it each evening for dinner. For example, I may add some mushrooms, tomato, potato and zucchini with parsley and oregano for an italian style soup. I’ll use pumpkin, potato and zucchini with moroccan herbs or bok choi, shitake mushrooms, snow peas, coriander, lemongrass, sesame oil and lime for an asian flavour. Tahini can also be added for a richer, creamier flavour and it adds a good hit of protein and calcium. Be creative and add the flavours you enjoy. Ensure you add more vegetables and some protein if you are having the broth as the base for a soup to make if more hearty. Meat, chicken (I’ll often add some chicken wings or chops to the broth and remove the flesh once cooked to add to my soup), legumes such as beans and/or lentils and tahini,You can also store the broth to use as a stock base for other dishes.
- Aim to have at least 1-2 serves of broth per day.For more detailed information regarding the benefits of bone broth and more traditional methods see:http://www.westonaprice.org/health-topics/broth-is-beautiful/
Notes
Based on Two Cups Per Serve
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