Chicken Bone Broth

Making bone broths also known as stocks is so simple – a process of boiling bones with vegetables, herbs and spices and that’s it. I always thought it was such a chefy thing to do. However I got sold pretty quickly to the idea as it’s packed with incredible nutrients our every day diets don’t provide, they taste phenomenal and there are no chemical nasties hiding. It’s for this reason in the health and wellness world that bone broths are often referred to as ‘liquid gold’ and why advocates will ensure they have a cup of it daily to stay and look in tiptop shape!
There are two rules you need to abide by when making homemade broths: 1) use only organic vegetables and bones from organic pasture fed meat and 2) use clean filtered water – a simple water filter jug for $30 will do the trick.






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Chicken-Bone-Broth

Chicken Bone Broth

Prep Time

10 minutes

Cook Time

8-24 hours

Servings

3 liters

Ingredients

  • Leftovers of 2 chickens including necks, backs, breastbones and wings.
  • 3-4 litres of water whatever is needed to just cover the bones
  • 2 tablespoons of apple cider vinegar
  • 1 in large onion choppedquarters
  • 2 carrots large chunks
  • 2 celeries stalks and leaves, chopped roughly
  • 1 garlic bulb halved across the cloves
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • teaspoon of sea salt
  • 2 sprigs of fresh rosemary
  • Handful of flat leaf parsley stalks included

Instructions

  1. Place the bones in a large stock pot and pour the water over the bones until just covered.
  2. Add the vinegar and allow the pot to stand for 60 minutes (this helps pull more minerals from the bones).
  3. Roughly chop the vegetables and seasoning and add to the pot. Don’t add the herbs yet.
  4. Now turn on the heat to high and bring the broth to a boil, skimming off any scum that forms on the surface of the liquid.
  5. Then reduce the heat to low and simmer for at least 8 hours. However the longer, the better quality and flavour the stock will be. 24 hours is maximum for a chicken broth.
  6. About 10 minutes before the broth is ready add the fresh herbs.
  7. Remove from the heat and allow to cool slightly and strain through a sieve.
  8. Pour into glass jars and bottles before storing. Will keep in the fridge for 4 days and freezes well.

Recipe Notes

Money saving tip (and short cut):

Save all your leftover organic vegetable scraps in the freezer until you have a nice full bag and use the bones from your leftover roasts. Not only will your broth cost next to nothing to make, it saves on the chopping up! In fact there’s no washing up as everything goes straight into the pot.

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

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4 Comments

  1. Elouise Keyser on June 6, 2019 at 3:36 pm

    Hi, how do I do this for 8 hours on a gas stovetop?

    • Sharon Selby on September 12, 2020 at 7:58 am

      I do it on a low setting but you can use a slow cooker on low for up to 24 hours. You may be more comfortable to do that. xx

  2. Laila on June 12, 2021 at 9:18 am

    Hi can i do this in a pressure cooker

    • Jodie Elley on July 25, 2021 at 11:12 pm

      Thanks for the recipe, I’m making it tomorrow. Once made, how do I go about using it? What kind of amounts do I give my kids? I was thinking of making ice cubes of it for easy use…..how best do you defrost and reheat? Thank you x

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