Monday, November 25, 2013

Chicken bone broth recipe

Bone broth is chicken stock essentially but loaded with nutrients that store bought does not provide. Bone broth isn't something new. It's an old food that your grandma or great grandma would make.

It simmers for 24 plus hours and is the tastiest "broth" you will ever eat. It boost your immune system, digestive health, allergies, & brain health. It's also helps teeth health, joints, hair, skin, and cellulite!
That's not all! It's high in calcium, magnesium, phosphorus, and other trace minerals. Bone broth also contains high amounts of gelatin, and collagen.
Improves mental alertness, memory, boost moods, reduces stress, and helps regulate blood sugar. Proline is also found in bone broth which is great for helping blood vessels release cholesterol build up. I could go on but let's just say this stuff is a super food! Here is how you make chicken bone broth.

My recipe for chicken bone broth-

1 - 5 pound organic local or not free range chicken.
*optional- chicken feet, heart, gizzards, and neck.
1 onion whole unpeeled but cut into 4 pieces
2- carrots cut up into chunks
4- stalks of celery
half of an apple
1/2 cup of unpasteurized apple cider vinegar.

Stuff your bird with half of all the veggies and apple. I use a 6 or 8 quart enamel cast iron pot but you can use whatever you would normally use to roast a bird. I just use my pot because once it is out of the oven I use the same pot to simmer the broth for 24 hours.

Once the chicken is roasted you can serve it to your family just save the bones! I usually take all the meat off and use it later for soup.

You add the bones into a stock pot and use 6 quarts of filtered water. Add all the veggies you roasted with the chicken. Take the other half of the veggies you did not roast with the bird and put them in the stock pot. You can add herbs thyme, rosemary etc. Then pour in your 1/2 cup of ACV, cover and simmer on low for 24 hours. You can also put this in a crock-pot.

Once the stock is complete strain with a fine metal strainer to get out all the bones, and veggies. When cool enough put in jars of your choice or freezer bags. You can store this in the fridge for 5 days or put in the freezer.
Mine usually becomes mostly soup and the rest for sipping and later use.

Blog Template by