Wholesome Chicken Bone Broth
Delicious, warming and hugely nutritious bone broth. Easy to make, so versatile, as you can use it to make soups and stews, and even freeze in ice-cubes to use a little to add quickly and easily. This recipe provides a step-by-step guide you will never forget!
Servings: 1 litres
Equipment
- Instant Pot / Slow Cooker / Casserole Dish
- Knife and Chopping Board
- Measuring spoons
- Measuring jug / cups
Ingredients
- 2-3 kg chicken bones organic and grass-fed
- 1 onion
- 2 sticks celery
- 2 carrots medium
- 1 handful carrot tops optional
- 1 handful herbs parsley, thyme, oregano
- 1-2 bayleaf
- 1 tbsp peppercorns
- 3 inch kombu
- 2 tbsp apple cider vinegar with the 'Mother'
- 2-3 L filtered water
- 1 pinch sea / rock salt
Instructions
Preparation
- Add the organic and grass-fed chicken bones of 1 or more chickens (preferably left-overs from your Sunday Roast!) to your Instant Pot, slow cooker or large casserole dish.
- Peel and chop the onion in quarters and add into the pot.
- Peel the carrot (if not organic - if organic, then just scrub) and chop into a few large pieces.
- Chop the celery in half and add to the pot.
- Wash the large handfuls of carrot tops and fresh herbs and add to the pot (no need to chop).
- Add the apple cider vinegar, bay leaves, peppercorns, salt and kombu (you may need to break off a bit).
- Cover with filtered water - this is likely to be about 2-3 litres.
Cooking Methods
- If you are using the Instant Pot, turn on for 4 hours - the longer the better but I find this is just fine.
- If you are using a slow cooker turn it onto the low setting for 8-12 hours (i.e. overnight).
- If you are using a lidded casserole dish/pan, then bring to the boil, and reduce to a simmer and cover. Cook for about 10-12 hours, or until it has reduced by about 1/3 to 1/2, so you have about 1.5 l (6-8 cups) of stock. The longer you cook it, the more collagen is extracted.
- Once cooked, strain and throw away the bones (though you can get a second slightly weaker batch out of it).
Bone Broth Storage
- Your best option is to use the bone broth straight away in a soup or stew.
- It is best to store it in glass jars or glass Tupperware. You can either store in the fridge for up to 2-3 days (make sure to bring to the boil before you consume it) or freeze it for 1 to 2 months. You can freeze it in glass jars (make sure not to fill - leave a few inches to allow for expansion) or in an ice cube tray and then put into a bag in the freezer for quick access.
Notes
- When Bone Broth is cold, it should go jelly-like (i.e. gelatinises) because of the collagen content. The more 'jelly-like' it is the better!