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. There is one company that I trust when you don’t have the desire or time to make your own, Kettle & Fire.
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.
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