A traditional recipe with powerful benefits for a healthy digestive system. Chicken bones, vegetables and herbs are steeped for 4 hours in a dutch oven to create this nutrient-rich broth.
Chicken Bone Broth
Ingredients Makes: 5 to 6 cups Time: 6 hours
8 cups filtered water
1 organic chicken carcass, wrapped in cheesecloth
1 onion, chopped
4 to 5 garlic cloves, diced
2 to 3 celery stalks, cut in 1-inch pieces
2 carrots, peeled and sliced
1/2 cup of mixed fresh herbs; parsley, thyme, basil or cilantro, chopped
1 jalapeño pepper, chopped
1 tsp apple cider vinegar
1 bay leaf
1/2 tsp sea salt
Prepare a dutch oven or large soup pot with hot water. In a dutch oven add 8 cups of filtered water and bring to a boil, then reduce heat to a low simmer.
Prepare chicken carcass. A fresh organic chicken carcass that has just been recently picked of its meat is ideal. Wrap the chicken carcass well in cheesecloth and then add to the simmering water in the dutch oven.
Prepare the vegetables and add remaining ingredients. Chop, slice and dice the vegetables and herbs and also add to the dutch oven. Add all remaining ingredients which include the apple cidar vinegar and the seasonings.
Allow broth to simmer on low for 4 hours. Allow the chicken bone broth to simmer on low covered for up to 4 hours. The time is flexible, the longer it is cooked the more potent and flavourful it will be.
Strain the broth after 4 hours. When the broth is ready, remove the chicken carcass first with a slotted spoon and discard. Pour the remaining broth through a colander over a large bowl to filter our the solid pieces. The broth in the bowl can be used immediately or chilled for future use. The herbs and vegetables in the colander can be shared with a pet and they will love you for it.
Chill the broth. Pour the strained broth into a sealable glass container and refrigerate overnight or until completely chilled. The fat will rise to the top and solidify, remove it for a fat-free broth. Note that bone broths develop a gel-like consistency when they are chilled caused by the gelatin extracted from the bones.
Storage. Use broth in soups, gravies and sauce recipes. Broth can be kept refrigerated for 4 to 5 days or the broth can be portioned and frozen for up to 4 months.
Recipe shared by: J. Marshall
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