Yummy Chicken Bone Broth
Chicken bone broth is so delicious and healing for our bodies – and our gut. It contains . Bone broth offers big-time health perks, from the health of your skin – to the health of your digestion. It’s rich in minerals that supercharge the immune system, and contains healing compounds like collagen, gelatin, chondroitin, glucosamine, proline, glycine, glutamine, and minerals such as calcium, magnesium, potassium, and phosphorus. These natural powerhouses do everything from heal the lining of our gut to balance out our hormones.
This chicken bone broth recipe I’ve shared below is my favorite and (if I can say so myself) is one of the most delicious ones I’ve had. It also happens to be decked out with potent healing ingredients including lemongrass (which contains a wide range of vitamins, minerals, and antioxidants as well as anti-fungal and pain-reduction properties) and turmeric (helpful for anti-inflammatory pain relief). Apple cider vinegar helps pull the minerals out of the bones and into the broth. You can read about more benefits here as well.
I like to say that bone broth “seals and heals!”
You can also use it for everything from soups to sauces, stews and sautéed dishes. It goes well not only with poultry but also with pork, veal, and eggs. The ingredients and preparation are simple but it takes time. Be patient and let it simmer for several hours to bring out the full flavor of the ingredients.
Yield: About 4 quarts
- 1 3-to-4 pounds whole chicken, cut into pieces (organic, pastured is required!)
- 4 ½ quarts water (for Instant Pot, simply cover chicken with water)
- 2 onions, peeled and halved
- 4 carrots, peeled and cut into large chunks
- 2 fresh bay leaves
- 4 sprigs fresh thyme or 1 tablespoon dried thyme
- 4 celery ribs, cut into large pieces
- 4 cloves of garlic
- 1 stalk fresh lemongrass, chopped into 1-inch pieces
- 1 bunch fresh parsley
- 1 teaspoon organic turmeric
- 1 tablespoon apple cider vinegar
Add all the ingredients to a large stockpot, bring to a boil, reduce the heat, and simmer, covered, for 3 hours. While still warm, strain the stock through a sieve. A wet cheesecloth can then be used to strain out all the fine particles. When the stock is at room temperature, the pot can be placed in a refrigerator for a few hours. This will cause the fat to harden on the surface. The fat can then be skimmed off, used for cooking, and will keep, if refrigerated, for up to 1 week, in a tightly sealed jar.
Instant Pot Recipe
Add all the ingredients to all magical Instant Pot. Using the slow cook option, cook for 7 to 8 hours. Release steam and strain through a sieve or strainer. When the stock is at room temperature, store in a glass container or individual mason jars and place in the refrigerator. This will cause the fat to harden on the surface. Will keep if refrigerated for up to 1 week, in a tightly sealed jar.