Easy Chicken Bone Broth

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Who knew it was so easy to make homemade bone broth. A simple kitchen staple I use as the base in sauces, soups and a wonderful addition to a garlic and potato mash. Packed with delicious flavor and the supreme gut healing beverage to keep healthy and your skin a-glow! Praised by many cultures because of the high trace minerals, collagen and ability to boost the immunity. Beverage of choice when feeling under the weather and perfectly paired with a few slices of lemon and pinch of fine sea salt.

Further Food Nutritionist Commentary:

With fall on the way, soup season is right around the corner. Instead of using sodium-and-preservative-packed store-bought broths, try making your own with this simple recipe. After mixing the ingredients, the broth is fine to be left alone to develop, so this recipe takes virtually no time at all to prepare. Since it requires real chicken bones, there is more protein, calcium, and iron than typical broths and the vegetables load it with vitamins A and C. This recipe is certainly worth preparing for the upcoming cold months!

By Rachel Paul, MS, RD

Easy Chicken Bone Broth

  • Prep Time: 10 minutes
  • Cook Time: 24-36 hours
  • Servings: 4

Ingredients

3-5 pounds bones of roasting chicken

1 large Spanish onion (unpeeled, quartered)

2 carrots (unpeeled, halved)

2 celery stalks (leaves on, halved)

1 head garlic (unpeeled, halved)

1 lemon (skin on, halved)

10 sprigs fresh thyme

10 sprigs fresh parsley

5 sprigs fresh dill

2 tablespoons raw apple cider vinegar (this helps pull the minerals from the bones)

Crock Pot

Instructions

  1. Place the chicken bones, onion, carrots, celery, garlic, lemon, thyme, parsley and dill into the ceramic base of your crock pot.
  2. Next, fill the ceramic bowl with fresh filtered water and add the Raw Apple Cider Vinegar.
  3. Gently place the bowl into the base of the crock pot and put the cover on.
  4. Turn heat to high until mixture comes to a boil.
  5. Once boiling, change the setting to low and let simmer 24-36 hours. The longer you let simmer, the deeper and richer the broth flavor will be. I like to also add a few cups of water during the cook process since water evaporates while simmering.
  6. When done simmering, I immediately strain the contents through a colander and discard all of the solids.
  7. Chill the stock in the refrigerator for 2-4 hours till cooled and then remove the surface fat.
  8. Store in glass containers in the refrigerator or into the freezer for later use.
Place the chicken bones, onion, carrots, celery, garlic, lemon, thyme, parsley and dill into the ceramic base of your crock pot. Next, fill the ceramic bowl with fresh filtered water and add the Raw Apple Cider Vinegar. Gently place the bowl into the base of the crock pot and put the cover on. Turn heat to high until mixture comes to a boil. Once boiling, change the setting to low and let simmer 24-36 hours. The longer you let simmer, the deeper and richer the broth flavor will be. I like to also add a few cups of water during the cook process since water evaporates while simmering. When done simmering, I immediately strain the contents through a colander and discard all of the solids. Chill the stock in the refrigerator for 2-4 hours till cooled and then remove the surface fat. Store in glass containers in the refrigerator or into the freezer for later use.

Nutrition Information

Per Serving:  Calories: 149; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 173mg; Potassium: 1270mg; Carbohydrate: 17g; Fiber: 8g; Sugar: 4g; Protein: 10g

Nutrition Bonus:  Vit A: 362%; Vit C: 356%; Iron: 73%; Calcium: 29%

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