Chicken Bone Broth
Chicken bones are simmered in water with vegetables and herbs for 6-8 hours resulting in a thick gut healing liquid that can be used in all sorts of dishes.
Ingredients
- 1 whole chicken carcass, meat removed but some scraps are OK
- 1-2 bay leaves
- 1 sprig fresh herbs like thyme (optional)
- 128 ounces filtered water
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2-3 garlic cloves, smashed
- 2 tbsp apple cider vinegar
- A good amount of salt, about 1 tbsp
- black pepper or whole black peppercorns
Instructions
- Add the chicken carcass, vegetables and herbs to a large pot. Add 1 gallon of filtered water making sure to fully submerge the chicken bones
- Add the apple cider vinegar, salt and black pepper. Cover with a lid and place the pot over low heat. Allow the chicken bone broth to simmer on low for 6-8 hours.
- Once the bone broth has simmered for at least 6 hours, it's time to strain it. Place a large bowl or pot in the kitchen sink with a colander or other strainer on top. Slowly pour the bone broth through the strainer. Don't worry about any herbs or large bits getting in the broth. If you would like to really filter the bone broth and remove any herb leaves or larger bits, strain one more time with cheesecloth covering the strainer.
- Once the broth has been strained, it can be poured into glass containers and the lids screwed on tight. Allow to sit on the counter to cool before placing in the refrigerator or freezer.
Notes
What I also love about bone broth is how versatile you can be with the ingredients. Some days I have a lot of vegetable scraps I will throw in. Other days I have only onion and carrot to add to the pot. It doesn't matter. The chicken, filtered water and apple cider vinegar are the three must have ingredients to make healthy and delicious chicken bone broth.