Chicken Bone Broth
Kimberly
4-6L
Meals
Bone broth has so many health benefits and is easy to add in to your everyday cooking.
Gut healing, immune boosting, skin and joint support and just plain tasty on it's own!
Keep a stash of your leftover roast chicken bones and bits of vegetables, like the stalks of your broccoli, in a freezer bag until you have enough to make a pot.
I also kill two birds with the one stone by plonking in a whole chicken. After an hour, pull her out, let her cool a little, take the meat off the bone and throw the bones back in the pot.
The chicken then can be shredded and seasoned with something like Lemon Pepper Salt Bomb and used for salads, lunches and soups during the week. Gotta be always forward thinking!
Ingredients
2kg bones - beef or chicken, grass-fed and organic is best
- 2 tablespoons apple cider vinegar (ACV)
- Filtered water to cover
2 Tablespoons of Herbalicious (Optional but Tasty)
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Asian style: chilli, garlic, ginger, onion, cinnamon stick, star anise, coriander seed, peppercorns
Standard: carrots, onions, celery, garlic, bay leaf, peppercorns, cloves
Directions
Roast bones and any extras (see below) in a hot oven (230C) for 20 minutes or until well browned (optional, but adds great colour and flavour)
- Place in a slow cooker on low or in a large stock pot
- Add the ACV and cover with filtered water
Bring to the boil then simmer for 8-12 hours (see notes)
- Allow to cool slightly
- Strain off the liquid and pour into heat-proof bottles or jars leaving a few cm gap at the top if freezing.
- Refrigerate for 5 days or freeze for 3 months
- Add to soups and stews or drink in a cup with a little salt and spices.
