Healthy Chicken Bone Broth
I recommend using all organic ingredients.
1 whole chicken
If possible, add other chicken parts (neck, wings)
2 carrots, in chunks
2 celery stalks, in chunks
1 parsnip, in chunks (optional)
1 large onion, quartered with skin on
6 garlic cloves, smashed with skin on
1/2 Tablespoon sea salt
2 Tablespoons good quality apple cider vinegar
2 bay leaves
6 sprigs parsley
2 large sprigs lovage (optional / if you can find them)
1 teaspoon whole peppercorns
You may also add other fresh herbs if you wish, to suit your taste.
Water to cover all.
Place all ingredients in a Crock-Pot, cover with water. Cook on low for 6-8 hours.
Remove chicken, take meat off bone and refrigerate meat for another use.
Return what is left, (bones, skin, ligaments) back to the pot and cook for another 16-20 hours.
Remove the large chunks and then strain the broth through a fine colander or folded cheesecloth.
Allow broth to cool, refrigerate for several hour, then remove the hardened fats floating on the top.
Use broth within a few days (less than a week) or freeze in ice cube trays, glass jars (leave room at top) or plastic bags. Use frozen within 3 months.
How can you use Bone Broth?
- Use as a broth.
- Use to make soups, stews.
- Use when cooking vegetable / side dishes