Chicken Bone Broth

March 13, 2018

 

 

                   Bone broth has become a popular thing to add to your diet.

But really if you are going to make broth of any kind you use bones, any bones. I have done some experimenting and wanted to share what I found works best and is easy. There are many saying that gelatin and collagen is great for you and the minerals from the bones do amazing things. Personally I use it for flavor in recipes when I’m sick and to get a more well rounded nutrition. I don’t buy anything special to make this. I use my old toaster oven to rotisserie a whole chicken, let it cool and then take off all the meat. It is easier to pull off the meat before you put it in the fridge. Leaving me with a nice set of bones. You can throw the bones into a bag and freeze them for when you have time to make done broth or you can make it right then. 

Tip you want all the chicken for all the cartilage, not just the bones. 

If you want it to be gelatinous you have to cook for a long time

Apple cider vinegar helps break down and pull out good stuff(minerals, collagen)

You can use a uncooked chicken and debone it but I think thats harder and takes longer.

 

 

Ingredients:

 

  • 1 chicken Caracas (or skeleton if that freaks you out)

  • 2 tbsp apple cider vinegar

  • 4 to 6 carrots(all colors work)

  • 1 onion cut into quarters

  • 6 cloves of garlic

  • 1 tbsp salt(or more if you want)

  • 1 tsp pepper

 

 

Directions:

 

  • Place chicken in a crockpot 

  • Chop all the carrots so they fit

  • Quarter the onion

  • Peal and crush the garlic, smashing with the side of a knife works

  • Put it all in the pot

  • pour apple cider vinegar, salt and pepper

  • Fill up the crockpot with water till its covers the bones

  • Place lid on

  • Turn on low for 24 hr or high for 12

Cooking

12 is the minimum amount of time for high or low the longer you cook the more benefits you get. when you are done you should have much less water then you started with. Last time I made this I did 10 hours on high and then 14 on low. It was very thick once refrigerated more like jello.

 

 

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