Friday, February 8, 2013

Easy and nutritious chicken bone broth



Most of our friends have been hit by the flu, bronchitis or pneumonia recently. It's going around like crazy and I'm doing everything I can do to keep my family healthy. One thing I like to do every couple of weeks or so is make a big pot of bone broth. 

Chicken bone broth is another name for chicken stock. In my recipe only the bones are used, and they are cooked for a long time in order to draw as many beneficial minerals out as possible. I save up all of the bones from the chicken dishes I make for a week or two until I have enough to fill my crock pot. 


I dump all of the chicken bones in and fill my crock pot all the way to the top with water. Then I add a Tablespoon or two of apple cider vinegar. The vinegar helps soften the bones to draw out more of the minerals. Next, I just put the lid on and let it cook on low for at least 24 hours. Usually mine goes for about 36, when I can finally get to it. You know its ready when the bones just crumble at the slightest bit of pressure, and the broth is a beautiful golden brown color. I strain them out and pour the broth into jars to cool.


This usually yields me about three quarts of rich broth. Depending on my meal plan for the week, I might keep one in the fridge and put the rest in the freezer. Sometimes I use all of the broth in one week. I try to have it on hand just in case I need to throw a quick meal together and make a simple soup. 

The benefits of bone broth are pretty amazing. If you make it correctly, you'll notice it becomes like gelatin. That's because it actually contains gelatin, which is very beneficial to your joint health. When you make a soup like my Get Better Chicken Soup - which has some natural cold-fighting ingredients as well - you have a nutritional powerhouse in a bowl.

Easy Chicken Bone Broth:

Ingredients:
-Chicken Bones, equivalent to two chickens, picked clean of any meat
-2 T Apple Cider Vinegar
-Water

Directions
Place first two ingredients in a 6-quart crock pot. Fill to the top with water. Cook on the low setting for at least 24 hours. Once finished, let cool before straining and storing. Use in any recipe that calls for chicken broth or stock.

Submitted to The Pinspiration Project Linky Party at Lulu & Sweet Pea.

2 comments:

taximom00 said...

You are SO organized! Makes me feel (a little) bad about my canned chicken noodle soup!

Candice Walker said...

This looks awesome!!