Easy-Peasy Chicken Bone Broth
Updated: Aug 4, 2018
One of the best home remedies you can make is bone broth. It’s nutrient-rich and perfect for colds/flus, healing the gut lining, and revitalizing your skin, hair and nails.
Slow cooking helps to release collagen proteins (which contain amino acids) to repair muscle, ligaments and tendons as well as provides minerals your body can easily use for repairing and generating cells. The benefits go on and on! Scroll down to see a helpful infographic and check out Cognitune's article on the nutritional and health benefits of bone broth which is chock full of info on this topic.
I typically make chicken broth, but you can use beef, turkey or fish bones too. Quality matters! Choose grass-fed beef, free-range organic chicken or turkey, and wild caught fish. Remember: “You are what you eat, ate.” Meaning that if animals you’re consuming were given junk to eat instead of their natural diet, that’s being passed along to you. Not good if your goal is to gain nutrition and better health.
Some butchers and mail-order places like U.S. Wellness Meats will sell just the bones. Otherwise, cook your meat and save the bones in your freezer until you have enough to fill your slow cooker about ½ to 2/3 full of bones. An entire turkey carcass can yield a couple batches of bone broth, whereas you may need 2 chickens-worth of bones for 1 batch. You can throw in the connective tissue, cartilage, skin, and leave a bit of meat on the bones too, if you’d like.
Once you have your bones, put them into your slow cooker. Add 1T apple cider vinegar, which helps to soften the tissue a bit and draw out the collagen. I also like to add about 1T Himalayan pink salt, some peppercorns, a few cloves of garlic, a chunk of onion, some celery if I have it around. Then pour filtered water over the ingredients until it covers them completely. Put on the lid, set the timer for 24 hours or as long as it will go (my slow cooker will go up to 20 hours) and wait for the magic to happen!
Once the timer goes off, carefully remove the lid. If there’s scum on the top of the liquid, you can carefully spoon it out and discard. Place a large-holed colander over a large bowl and pour out the contents of the slow cooker, careful to not burn yourself or overfill the bowl. Next, I like to use a smaller strainer or sieve over a large 12 cup glass measuring cup and again finely strain the mixture to remove any small bones, or other food debris. Measuring cups are nice because they have the spout so you can easily pour your broth into glass jars to store for later. Once it's chilled, you should end up with something gelatinous like this:
If it's not quite that gelatin-like, no worries. It's still great to use! I've had broths that didn't turn out so "rubbery" but were still nutrient-rich and just as tasty.
Warm it up and drink or add to any recipe that calls for broth/stock or needs a flavor boost!
Broth keeps for about a week to ten days in the fridge, so either use it up or once cooled, put into glass containers or freezer bags to store.
For more great info on the benefits of bone broth, check out this awesome infographic made by Cognitune!