Bone Broth
| Servings | Prep Time |
| 24Servings | 20 min |
| Cook Time | Passive Time |
| 24-48hrs | 24-48hrs |
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Ingredients
- 1whole chicken / chicken carcassany type of meat bones/ chicken feet have a lot of collagen
- 1/2cup apple cider vinegar (Braggs)apple cider vinegar only, it is alkalizing and beneficial to the body
- 2leaves bay leaves
- 1tbsp peppercorncan use any pepper just reduce quantity or season to taste
- 8cups filtered wateradjust water amount based on pot size and ingredient amounts
- 1clove garlic minced
- 2-4cups vegetables of choiceoptional, can add more or less
Instructions
- Place one whole chicken or the frame of a roasted chicken into your slow cooker (or any meat bones of choice) add in apple cider vinegar and water to help leach out the healing vitamins, minerals, and amino acids. Let sit for 1 hour in fridge.
- Combine minced garlic, bay leaves, black pepper, Pink Himalayan Salt, and any vegetable scraps you have on hand. Cover with filtered water and cook on low for up to one week.
- After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. Feel free to add more garlic and seasoning throughout the week. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for thicker soup, add in a main dish or cool and top on salads.
- At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Simply wash the insert of your slow cooker and start again.
- If you would rather store the broth after it cooks for the 24-48 hours (do not remove from heat until the bones are soft and dissolving when pinched) You can freeze in ice cube trays or freezer bags for up to 30 days, or store in refrigerator and use within 3 days. Thaw in hot water and on low heat, do not microwave.
Recipe Notes
While the recipe calls for lengthy simmering (about 24-72 hours), the actual preparation time is very short, making this a meal that even those who are time-crunched can prepare.
If you’re fighting off a cold or the flu, homemade bone broth is excellent for speeding healing and recuperation from illness.
Remember that this is far beyond just broth or “stock”, it is a powerful food that is easily digestible, helps heal the lining of your gut, and contains valuable nutrients that promote healing throughout your body, keeping you both warm and healthy during the “cold” season.
