How to Make Bone Broth – Chicken Bone Broth
Basic Bone Broth Recipe
- Save bones! Roast a whole chicken, then save the carcass and bones in the freezer.
- Beef bones can be roasted first for about 20-30 minutes before using them to make bone broth.
- Add bones to crock pot that is 6-8 quarts
- Fill with purified water
- Add 2 Tbs Raw Apple Cider Vinegar, let sit at room temperature for 30 minutes
- Turn crock pot on to “low”
- Cook for 24-48 hours
- Strain bones out of broth and discard bones
- Store broth in quart jars
- Add 1 tsp Real Salt per quart of broth.
- Refrigerate up to 4 days, or freeze for longer storage time
Why we want to Make and Drink Bone Broth
Making and drinking bone broth is easy and very beneficial.
- bone health
- skin and hair support
- immune support
- joint support
- gut support
Your homemade broth has collagen, glucosamine, and chondroitin sulphate.
Many amino acids are in your broth that are hard to get in our diet.
These include proline, glycine, glutamine.
This long simmer of bones with vinegar yields a broth rich in nutrients.
You can’t do it quick (manufactured) and throw it in an aseptic container and put it on the store shelves forever and expect to have anything as good as your inexpensive home-simmered broth.
Yes, you can throw in vegetables. Strain out all solids at end. Put in quart jars and refrigerate. You can skim off the fat if it appears that there is too much fat for your liking. Add 1 tsp Real Salt per quart jar. If you won’t consume the broth in 3 or 4 days, freeze it.
Use it daily if you can, drink it from a mug, or use it as a soup base.
Recipes from Sally Fallon, Nourishing Traditions
Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
(I add 1 tsp Real Salt per quart of broth)
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
(Erin: I roast the chicken for dinner, then save the bones for bone broth. After making the stock, I store in quart mason jars and add 1 tsp Real Salt)
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity.
Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top.
Reduce heat, cover and simmer for 6 to 8 hours at least. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass.
Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries.
Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.
Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
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