Turns out chicken soup is not only good for the soul, but it also is good for our immune system, our belly, and our joints.
You don’t need to slave over a hot stove all day, cooking down stock. This recipes uses that fancy appliance we all have tucked away in our cupboards. Our slow cooker; aka Crock-Pot. I use this bone broth as a base for several different dishes and so there are no vegetables included. Rich, delicious, and full of joint healthy collagen, bone broth is one of the best things you can consume for your health. Try using it in Creamy Cauliflower Jalepeno Soup instead of store-bought broth and notice the depth!
I typically start my broth in the evening after dinner (Baked Half Chicken) and save all of the bones from the meal to add to the pot. The more the merrier!
- Prep Time5 min
- Cook Time48 hr
- Total Time48 hr 5 min
- Serving SizeVaried
Ingredients
- Carcass from 1 organic/free range chicken or 2 half chickens including neck bone
- 2 bay leaves
- 1 Tbsp apple cider vinegar
- 1 tsp sea salt
Method
Place the chicken carcass/bones into a 3.5 quart slow cooker and fill with filtered water to about 1 inch from the top.
Add the bay leaves, salt, and apple cider vinegar.
Turn slow cooker to high and cover.
Let broth simmer on high for 24 hours. Remove lid and stir with a wooden spoon and breaking up any bones into smaller pieces if possible. If broth has evaporated a bit, add more filtered water to top it off. Re-cover and let simmer on high for another 24 hours.
After 48 hours has passed you can either strain and store your broth or turn the pot to low and simmer another 24 hours— topping off with more water if needed. This will provide a broth with a rich, deep base that’s full of nutrients and collagen.
When you feel broth is finished, carefully strain by pouring through a metal sieve or colander over a large bowl or pot. Discard the remains.
While broth is still hot, ladle (or transfer to a pitcher and pour) into pint size mason jars and screw on covers. Allow to cool to room temperature. You will hear the tops ping as if you were canning which means it has created a vacuum.
Once cooled, place in refrigerator and use when needed. After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath and only remove when you are about to use the broth. Broth will last several weeks in the refrigerator if a good seal of fat is on top! May also be frozen.
**Quality ingredients matter. Only make bone broth with organic/free range chickens as they have no antibiotics or hormones. Plus the nutrients are far greater.
**If you prefer to make beef bone broth, follow the instructions above but replace chicken carcass with 3-4 lbs of beef bones; oxtail, joints, etc. These are best bought at the market.
SENSITIVITIES:
- Gluten Free
- Nut Free
- Paleo
- Low FODMAP
- Whole30
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HOW TO SERVE:
- Great just for sipping especially if feeling a bit under the weather.
- Use anywhere you would use broth – soups, stews, stir-fry, sauces and gravies.
RECIPE HACKS:
- You can also add vegetables; onions, garlic, carrots and celery, for added nutrient value, but only do this for the last 12 hours or your broth will get very “earthy”.
- If you can handle looking at chicken feet (I can’t) it is beneficial to add them in!
- A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
WHY IS THIS RECIPE SO GOOD FOR ME?
BONE BROTH
- Where do I begin? The benefits of bone broth are numerous and will require a separate post to list them all. Healing amino acids (the building blocks of protein) for boosting the immune system, healing the gut, and rebuilding cartilage in the joints.
- Contains collagen/gelatin, which helps to form connective tissue.
- High in minerals and low in calories.
- Not all chicken farms are created equal. Besides the horrible living conditions, conventional chicken meat has been found to contain some seriously unwanted pathogens, such as Salmonella. Please only use free-range/organic chickens for making your bone broth.
- Buy organic produce whenever possible. Follow the EWG’s Dirty Dozen list for guidance.
- Choose nonGMO products.
- Eat organic, grass-fed beef, prairie raised chickens/eggs, and free-roaming pork whenever possible.
- Choose pesticide free tea.
- Chew your food! A general guideline is to count 20 chews before swallowing.
- Drink half your body weight (in ounces) of water per day.
- Choose whole foods and high quality dairy.
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