If you aren’t already making your own homemade bone broth, we hope you start today! It is incredibly healthy, inexpensive to make and makes use of those leftover chicken parts. Making your own bone broth is tastier (and far more nutritious) than the store-bought broth. Give it a try!
- 1 whole free-range or organic chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings
- Gizzards from one chicken (optional but so nutrient dense!)
- 2-4 chicken feet (optional but go for it!)
- 4 quarts cold filtered water
- 2 tablespoons vinegar (see note below)
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch fresh parsley
Please note the addition of vinegar. Not only are fats ideally combined with acids like vinegar, but when it comes to making broth, the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg’s raw apple cider vinegar is a good choice as it’s unfiltered and unpasteurized.
There are lots of different ways to make bone broth, and there really isn’t a wrong way. If you’re starting out with a whole chicken, you’ll of course have plenty of meat as well, which can be added back into the broth later with extra herbs and spices to make a chicken soup. I also use it on my salad.
- Fill up a large stockpot (or large crockpot) with pure, filtered water. (A crockpot is recommended for safety reasons if you have to leave home while it’s cooking.)
- Add vinegar and all vegetables except parsley to the water.
- Place the whole chicken or chicken carcass into the pot.
- Bring to a boil, and remove any scum that rises to the top.
- Reduce the heat to the lowest setting and let simmer.
- If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24 hours and follow with step 8 and 9.
- If cooking bones only, simply let them simmer for about 24 hours.
- Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.
- Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!
*Adapted from mercola.com