Chicken Bone Broth: Nutritious and Delicious!
I love bone broth. I like to drink it from a mug, especially in winter. It tastes great, calms my moods and helps my digestion.
When made properly, bone broth thickens when cooled – like Jello. This is due to the gelatin that is released during cooking. This is good! Gelatin is what sets bone broth apart from regular broth. It is what makes bone broth extra nutritious.
So what is so great about gelatin? Many people find that gelatin improves gut health and digestion, improves skin, and protects joints. For more information about the benefits of gelatin, check out what Dr. Axe has to say here.
Many bone broth recipes suggest a much longer cooking time than I prefer. For chicken bone broth, many recommend cooking up to 10 hours. I have found I can make a lovely gelatinous broth in half that time and I prefer the taste.
- Be sure you have enough bones in your stock pot. I use a lot of wings!
- Do not boil your broth! Be sure to keep it at a gentle roll.
I hope you enjoy this recipe!
- 1/4 cup raw apple cider vinegar
- 2-3 pounds chicken wings (pasture raised is best)
- 2-4 chicken breast bones (or other chicken bones)
- 2 large carrots
- 3 stalks celery
- 1 leek or onion
- 1 head garlic
- 1 parsnip
- Fresh herbs: Sage, rosemary, thyme are good. I use a lot-about 2 handfuls of mixed herbs.
- 2 stalks lemon grass (optional)
- 1 bunch parsley
- Add wings and other bones to a large stock pot. The size of your pot determines the amount of bones needed. The bones should be crowded and fill at least 3/4 of the pot.
- Cover bones with water and add the apple cider vinegar. Let sit for 30 minutes.
- While the bones are soaking, prepare the vegetables: Wash all veggies but don't peel them. You can leave the skin on the garlic and onion. Cut all veggies in half.
- When the bones have soaked for 30 minutes, place pot on stove on high heat and watch carefully. You do not want the stock to reach a hard boil. As the broth heats up, skim off the foamy gunk.
- Once the broth reaches a low boil add all veggies and herbs to the stock pot and reduce heat to a simmer. Set the parsley aside. It will be added later. The pot will be very crowded (see photo).
- Allow the broth to simmer for 4-5 hours and check it regularly to be sure it does not boil hard. You want to keep it rolling but not boiling.
- When the broth has simmered long enough, remove from heat and add the entire bunch of parsley. Let it sit for 15 minutes.
- Strain the broth. I use a large colander to remove the big stuff. Then I use a fine mesh strainer to remove the debris. Toss out all bones, cooked veggies etc.
- Cool the broth completely in the refrigerator. It may take a day for it to set. When cooled, a layer of fat will form on top. Scoop this off.
- Now you are ready to enjoy your broth!
- You can make bone broth in any size pot. I like to make a lot and freeze some so I use a 12 quart stock pot. I usually end up with 8-10 quarts.