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Bone Broth

Chicken Bone Broth Recipe

It's super important to source locally raised or organic and pasture raised chicken for this recipe. Also, choose organic produce and spices whenever possible.
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Servings: 10 8oz servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic pasture raised chicken
  • 2 tbsp grass fed ghee, butter, olive oil or avocado oil
  • 2-3 tsp sea salt
  • 2 tsp black pepper
  • 1 whole red or yellow onion with skin, quartered
  • 3 whole carrots, unpeeled, roughly chopped
  • 4 ribs celery with leaves, roughly chopped
  • 3 cloves garlic, crushed
  • 2 whole bay leaves
  • 1-2 cups additional vegetable scraps such as kale stems, parsley, ginger, carrot tops, vegetable peels, etc.
  • 2 tbsp raw apple cider vinegar or distilled vinegar
  • 2 tbsp turmeric
  • filtered water to fill stock pot

Equipment

  • Cutting Board
  • Knife
  • Roasting pan
  • Large Soup Pot
  • 8-10 Mason Jars
  • Small Strainer that fits over top of Mason Jars

Method
 

  1. Turn oven on to 350 F
  2. Coat the inside and outside of the chicken with ghee or butter (or olive oil or avocado oil if you're dairy sensitive), 1 tsp sea salt and 1 tsp black pepper.
  3. Roast chicken in oven for 1.5 hours (roast for about 20 minutes per pound). Chicken internal temp should reach 165 F with thermometer inserted into thickest part of thigh (not touching bone).
  4. Eat chicken as you normally would for main course meal or use shredded chicken for chicken salad, chicken and rice soup, etc.
  5. Put the entire chicken carcass (bones + connective tissue) into a large soup pot
  6. Add vegetables and scraps to pot
  7. Fill soup pot to top with filtered water, covering bones and veggies
  8. Add turmeric, bay leaf, apple cider vinegar, and 1-2 tsp sea salt, 1 tsp black pepper (optional)
  9. Let soup simmer on stovetop with lid on for 24 hours (you may need to add more filtered water as you go if it burns off).
  10. Within 2 hours of cooling, strain stock into clean mason jars-- leaving a few inches of space at the top.
  11. Freeze for up to 6 months (sometimes longer). When you thaw your broth make sure to use it within a few days.
  12. Use in any of your favorite soup recipes or drink it heated up in a coffee mug!

Notes

1.) For an extra boost of collagen and gelatin, add a few pasture raised chicken feet to your soup pot.  They're inexpensive and pack a lot of nutritional punch as far as bone broths go.
2.) This recipe can also be done in a crockpot on low setting. Depending on the size of your crockpot you may end up with less broth vs. if done in a large soup pot.