Bone broth is not only nourishing and satisfying, it is packed with health supporting benefits. It’s been a standby for comfort and hydration for centuries, science is now validating the nutrients it contains including trace minerals, potassium and more. Store bought versions can’t compare to the quality of fresh bone broth you make on your own. The key is to use the proper equipment, ingredients and time to draw out the best in your recipe. Use this bone broth as a stand alone hydrator for someone recovering from a cold or anyone needing some simple nourishment, or add it to your favorite recipes to add flavor to rice, vegetables or stews. Of course, adding it as a base to your favorite soup recipes will ramp up the flavor in a healthy, natural way and you’ll avoid man-made flavorings like monosodium glutamate, extra sodium and other artificial flavorings.
KEY INGREDIENTS for quality Bone Broth:
Organic, free-range chickens
Stainless steel or titanium cookware
If using a crock pot, make sure your interior is LEAD-FREE
Save your organic vegetable clippings - onions, carrots, celery, potatoes, in a ziplock bag in your freezer. When you make your bone broth, toss in a few handfuls of clippings into your pot to add some extra flavor and nutrients.
Ingredients
- 1 Whole chicken, raw or chicken bones from a cooked bird
- Enough water to cover the chicken (4-6 quarts for just the bones, 8-10 quarts for a larger, whole bird)
- 1 Small onion, chopped (if you're not using vegetable clippings)
Instructions
- Cover chicken or bones with purified water.
- Simmer 18-24 hours. If you are using a whole, raw chicken, you can remove much of the meat after 2-3 hours or until it is cooked through and use for another meal.
- If you are using a stove burner, cook for 10-12 hours one day, refrigerate and then continue cooking a second day for 10-12 hours.
- Alternatively, you may use a slow cooker, just make sure your cooker’s ceramic dish is lead-free.
- Allow the broth to cool slightly and then use immediately, freeze in individual ice cube trays for future use or refrigerate for up to 3 days.
Notes
Save your organic vegetable clippings - onions, carrots, celery, potatoes, in a ziplock bag in your freezer. When you make your bone broth, toss in a few handfuls of clippings into your pot to add some extra flavor and nutrients.
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