Bone broth is one of nature's most ancient and healing concoctions. Nearly every culture in the world has some version of a basic soup made from the plants and/or bones gathered from their lands. When humans are sick, we are taught from a very young age to eat chicken soup. The reason bone broth is so healing is that it contains collagen, protein, bone marrow, vitamins, minerals and phytonutrients. It is incredibly low in carbohydrates, making it low in sugar and easy on the waistline. The fats and proteins inside bone broth are some of the best you can get. In fact, if you are trying to conceive a child, sip on at least 8 oz of homemade bone broth every single day. If you want to get really crazy, add a little bit of grass-fed butter or coconut oil.
I've always loaded up my bone broth with all kinds of goodies but my mother-in-law just uses chicken, turkey or duck bones and stews for 3 days. It is so simple and so delicious (and so healing!) So I've taken the most simplified version, inspired by her, and added some notes at the bottom, which are the fun little additions I like to add. Just keep playing with different batches and get creative. This is not baking, so play!
72 HR CHICKEN BONE BROTH IN 5 EASY STEPS:
1. Take the remaining carcass of a roasted, eaten chicken and toss it in a large stock pot. Add all the leftover fat and skin... anything that hasn't been eaten. Sometimes I even leave a little of the meat on there for added protein to seep into the broth.
2. Cover the chicken with water til about a couple inches from the top of the pot and add a splash of apple cider vinegar (this is what draws out the nutrients from the bones and into the broth) and a pinch of sea/pink salt.
3. Cover the pot with a lid and let simmer on low for 3 days. You definitely want to keep checking on the pot and make sure the house doesn't burn down, giving it a little stir every now and then. I usually turn the stove down to the lowest possible setting at night and then bring it up again a little bit in the morning.
4. After three days (this is the best amount of time-- long enough to leech out good nutrients into the bone broth and short enough to keep the broth from reducing into sludge) turn off the heat, remove the lid and let the pot cool for a little bit, stirring every now and then to let heat escape. Carefully strain out the bone broth into freezable mason jars (making sure to leave at least an inch of space in the top of each jar for expansion.)
5. Keep 1-2 jars in your fridge for near future consumption, and put the remainder in your freezer. When you are getting low on the fresh broth, take a jar from the freezer and put it in your fridge. Then you will have a constant, fresh supply of broth on hand.
1. Add chicken feet and cow knuckles (along with any scraps of leftover meats/ bones)
2. Add 1-2 onions, a few stocks of celery, a couple of carrots, a bulb of garlic + fresh herbs
3. Add kombu seaweed for added minerals and digestive healing properties
4. Add turmeric and ginger
Keep veggie scraps and meat scraps in ziplocks in your freezer. Then when they are all filled up, you have the ingredients for a new batch of bone broth, without anything going to waste and without having to buy anything new.