Homemade bone broth is a comfort food, particularly during the busy holidays. It is delicious, inexpensive and easy to make.
Bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others.
One of the main benefits of bone broth is in healing the digestive system.
Also bone broth can also boost the immune system, heal disorders like allergies, asthma, colds and flu, improve joint health, and reduce cellulite. It is also important for the skin, nails and hair health.
- Bones from free-range chicken (saved bones from two roasted chicken and keep them in a freezer until use)
- 2-3 carrots, roughly chopped (optimal)
- 2 celery stalks, roughly chopped (optimal)
- 2 onions, peeled and roughly chopped (optimal)
- Bay leaves, any dry herbs, black pepper (optimal)
- Sea salt
- 1-2 Tbsp raw apple cider vinegar
- 3-4 quarts cold filtered water (or just cove bones)
* If you are using a whole chicken, cut into several pieces adding in all the extra parts like neck, fat, and gizzards from cavity.
** Farm–raised, free-range chickens give the best results. Many conventionally-raised chickens will not produce stock that gels.
Place all the ingredients into a slow cooker, add water and raw apple cider vinegar. To make the bone broth reach we want about an equal amount bones and water in your slow cooker (more bones are better).
Bring to a boil, and remove scum that rises on the top. Reduce heat, cover and simmer for about 10-24 hours. The longer you cook the richer and more flavorful it will be.
Remove bones with a slotted spoon. Strain the broth into a large bowl and reserve in your refrigerator until the fat rises to the top. Skim of this fat and reserve the stock in covered container in the refrigerator or freezer.