Bone-broth is one of the healthiest foods you can eat.
This chicken bone broth is simple and delicious. It doesn’t have any off flavors and is soul satisfying. I believe roasting a chicken first and then using all the leftover parts (everything but the meat) to make this broth results in a better broth. It is richer, deeper and has more flavor.
If you don’t have a roasted chicken – that’s OK! You can make this with a whole raw chicken and it will be fabulous. As a bonus you will end your day with an entire cooked chicken to feast on in addition to all that broth.
To see all the step-by-step details with pictures go here.
Get on the list to receive all the latest recipes, updates and country tid-bits by subscribing to the blog via email (here).
| Servings |
pot
|
- 1 Whole Chicken raw or previously cooked (if cooked debone first and use bones for broth)
- 2 onions
- 4 carrots
- 3 stalks celery
- 3 cloves garlic more to taste
- 2 tbsp apple cider vinegar
- Salt to taste
- pepper to taste
- 1 gallon water use more if needed to cover chicken or bones
Ingredients
|
|
Roughly chop onions, carrots, celery, and garlic & add to pot with chicken. Add vinegar, water & seasoning if desired. Bring to a simmer. Skim off foam. Simmer 8-10 hours on stove top or in crock-pot with lid ajar. Strain.
Once this is done you can eat it, make soup with it, make bone-broth cubes with it, or freeze it in containers for later use.
