Chicken Bone Broth
Making your own chicken stock is a great way to nourish your body. When cooked low and slow, stock contains collagen and important amino acids to support gut health, mental health, blood sugar regulation and reduce inflammation. You can collect chicken bones in your freezer along with parsley, carrot, onion and celery scraps until you are ready to make stock.
- Prep Time5 min
- Ready in8-16 hours
Ingredients
- 3 lb. bones
- 2 Tbsp. extra virgin olive oil
- 1/2 c. acid (apple cider vinegar, white wine or lemon juice)
- 12 c. water
- 2 bay leaves
- 1 tbsp. black peppercorns
- finely ground sea salt
Cooking Instructions
Add the bones to a heavy stock pot and pour in the acid and water. Drop in the bay leaves and peppercorns.
Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth.
Strain the broth and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store in the fridge up to 5 days and in the freezer up to 6 months.
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