Bone broth is huge right now, and for good reason! Bone broths have always been a staple in traditional cuisines. They add a delicious depth of flavor to recipes, and it turns out they are also deeply nourishing. This is often the case with traditionally prepared foods! Our ancestors were on to a thing or two when it came to food preparation.
Homemade bone broth is anti-inflammatory, gut healing, and provides access to minerals and nutrients not readily found in other foods. It has been shown to boost the immune system. It is a great source of collagen, which is why some people say that bone broth is “better than botox,” ha! Researchers even say that it can reduce cellulite! Yes, please.
Making bone broth is incredibly simple, despite the fact that there are about a million recipes online. Some call for raw chickens, some call for just bones, some call for leftover carcasses. . . I’ve made it multiple ways, depending on what I have, and it is always great!
But today I’m sharing my current favorite way to make it. I do this every week or two, which keeps me with enough broth in the freezer for all our cooking.
- 1 Whole Organic Chicken
- 1 Onion
- 3 Carrots
- 3 Celery Stalks
- 6 Cloves of Garlic
- 3 Bay Leaves
- 1 tbsp Himalayan Sea Salt
- 1/4 cup dried parsley
- 1/4 cup dried stinging nettles
- 1 tbsp minced dried onion
- 1 tbsp dried thyme
- 2 tsp ACV
- 1 cup of water, + enough to fill the crockpot in step 2
Let’s talk herbs and seasoning for a moment. These are the herbs and seasonings that I currently use because 1. I always have them on hand, 2. they provide specific nutritional benefits that I’m incorporating into our diet as much as possible, and 3. we love the flavors. But one of the benefits of making your own stock is that you can customize the ingredients in a way that works for you! If I know I have several Italian meals coming up on the menu I might switch out my nettles for basil. You can also make broth without any seasonings at all, which can be more versatile for recipe usage.
On to the recipe! I make mine in a two step process, in my crockpot.
Step 1: The Chicken. Place the whole chicken in a crockpot with 1 cup of water. Cook on low for 8 hours. Pull out the majority of the meat (I pull out the breast, drumstick, and thigh meat). Save all of this gorgeous shredded chicken for salads, soups, and other recipes. We’ll usually get 2-3 easy meals out of this.
Everything else, including the liquid, stays in the crockpot for the next step.
Step 2: The Broth. Add the vegetables, seasonings, and ACV. The ACV helps extract the minerals and collagen from the bones, but you won’t taste it in the final product. Fill the crockpot full with cold water, turn to high, and cook for a minimum of 12 hours. An hour or two in, skim any gunk from the top of the surface. Other than that, just leave it and let it simmer away! I will usually let mine cook for a full 24 hours. When your simmer time is complete, turn the crockpot off and let it cool for a bit. Then strain the broth through a mesh strainer and store in mason jars. You can use cheesecloth for a cleaner look, but I just use my strainer.
The broth will stay fresh for about 5 days in the refrigerator. I freeze whatever I don’t plan on using in the next few days, and pull it out of the freezer as needed.
We use this whenever a recipe calls for broth or stock. We also make broth heavy nourishing soups whenever we get sick. It’s delicious! Give it a try!