Chicken Bone Broth

Makes: 6 Cups
Prep time: 10 minutes | Cook Time: 6 hours and up to 24 hours


Once you make your first batch of bone broth, and you realize what little time it takes to throw together, and how good your house smells while it is simmering away, we bet you will make it a weekly ritual.

The homemade version is far tastier than what you can buy, it has a zillion health benefits (see below), and many culinary applications. Whether you like to sip bone broth, as you would tea or coffee, or to have it around to make grain dishes, or a soul satisfying pot of soup, you may agree that it’s hard to find a reason not to keep it around.

Note: Chicken broth is our fave and we routinely make it with bones from our leftover roasted chickens. It’s a great opportunity to clean out the herb drawer. Add fresh thyme or cilantro if you have it around, or bunches of wilted parsley and lack luster green onions often make it into the pot!

Ingredients:

2 lbs bones, preferably roasted

about 8 C water

1/4 C raw apple cider vinegar

1 medium onion, roughly chopped

2 stalks celery, roughly chopped

1 garlic bulb, cut in halve crosswise

parsley sprigs, optional

pepper

sea salt

 

Shopping List:

2 lbs bones

1/4 cup raw apple cider vinegar

1 medium onion

2 stalks celery

1 garlic bulb

parsley sprigs, optional

 

Directions:

  1. Place bones in a pot or a crockpot, and cover with water. You may need a little more or less than 8 C depending on your pot. No real need to measure. Add apple cider vinegar, and if time allows, let the mixture sit for 1 hour so the vinegar can leach the minerals out of the bones. Add remaining ingredients. Add more water if needed to cover the bones.
  2. Bring to a boil and skim the scum from the top, if necessary. Discard.
  3. Reduce to a low simmer, cover, and cook for 12-24 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day).
  4. Let the broth cool and strain it, (if using bone marrow, make sure all marrow is knocked out of the marrow bones and into the broth).
  5. Add sea salt to taste and drink the broth as is or store in fridge up to 4 to 6 days, or freezer up to 3 months for use in soups or stews.

Reasons to Drink Bone Broth:

  1. Helps heal and seal your gut and promotes healthy digestion.
  2. Reduces joint pain and inflammation, thanks to glucosamine and other compounds due to broken down cartilage.
  3. Inhibits infection.
  4. Promotes strong and healthy bones (calcium, magnesium and other nutrients.
  5. Promotes growth of healthy hair and nails, due to gelatin.
  6. And it is delicious!