- Boost/supports your immune system
- Warm liquid is quite soothing
- Bone broth contains lots of minerals our bodies need to stay healthy
- Gelatin is found in bone broth and is FANTASTIC for joint pain and stomach health.
- Helps hair and nails grow and stay healthy
- Aids in digestion
Nourishing Bone Broth
2 each Chicken Carcas
2 medium Onions (large chop)
3 stocks Celery (large chop)
2 medium Carrots (large chop)
2 tbs Apple Cider Vinegar
8 whole Cloves
2 each Bay Leaves
3 cloves Garlic
7 each Peppercorns
1 pinch Rosemary
1 pinch Thyme
1 pinch Basal
1 pinch Sage
1 pinch Savory
1 pinch Celery Seed
Instructions
- Put 2 cooked chicken carcasses that have had the meat removed in to a large stock pot.
- Add all of the remaining ingredients to the pot.
- Cover the pot contents with water and bring to a boil.
- Once it has come to a boil, turn down the heat to maintain a low simmer. Cover and then leave to cook for 12-24 hours.
- Add water when necessary.
- You will know when your stock is ready when the bones can be easily broken or pierced with a fork.
- Using a colander, strain your stock in to a large bowl, removing all of the bones and vegetables.
- Chill the stock in the refrigerator.
- Once chilled, skim off the fat from the top of the stock.
- Use immediately, pressure can it, or freeze for future use.
Tips
If you are not comfortable leaving your stove on unattended, this can also be done in a crock pot or electric pressure cooker. For the crock pot, complete steps 1-4 and then transfer to a crock pot and set on medium heat for the remainder of the cook time. If you want to use an electric pressure cooker, (Instant Pot) you will most likely need to cut the recipe in half, but then combine all of the ingredients in to the cooker and cook on manual for 90 minutes.
My favorite way to freeze the stock is in gallon sized zip top bags. I measure out 8 cups per bag and then freeze flat. Once frozen, they can be stacked efficiently. This method also makes defrosting the stock quite easy.
If your plan is to just drink it, using the sandwich sized bags and filling them each with 1 cup of stock and then freezing flat, makes for a super simple way to store it in the freezer without having to thaw 8 cups at a time.
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