Chicken Bone Broth

Facts

Bone Broth is one of the most nourishing things you can enjoy on a daily basis. Many amino acids such as glycine and glutamine are extracted from the bones during the cooking process. They support a healthy inflammatory response and nervous system, all of which are essential in managing our stress response and supporting restful quality sleep. Rich in Collagen and a natural source of Protein, Bone Broth is great for our joint mobility, skin and gut repair. While the Health Benefits are vast, it doesn’t hurt that Bone Broth is a delicious way to nourish the body and mind from the inside out, leaving you feeling warm and grounded.

Chicken Bone Broth.jpg

Did you know? Collagen is found in many products these days – including topicals. Truthfully, collagen molecules are too large to be received through the skin – consuming bone broth allows the body to more effectively use collagen and benefit from the additional nutrients bone broth provides.

Prep Time: 25 Minutes

Yield: 4 Quarts

Ingredients

3# of Pasture Raised Freedom Ranger Chicken Backs/Necks (I recommend using a combination of backs and necks for the best flavor)

1# Chicken Feet – Become a member and get access to this awesome ingredient for an extra boost of collagen!

1 Carrot

4 Stalks of Celery

2 Knobs Turmeric, Smashed

1 Knob Ginger, Smashed

1 Yellow Onion, Charred

6 Cloves Garlic, Smashed

1 Bunch of Parsley

1 Bay Leaf

1/2 Cup of Raw Apple Cider Vinegar

  1. Tablespoon Toasted Black Peppercorns

Method

1. Season the Chicken Bones with Salt. 

2. Pre heat the oven to 400 degrees F and roast the bones for 30 minutes or until nicely browned.

3. Drain the fat from the pan

4. Place the bones in a large pot with the rest of the listed ingredients

5. Fill the pot with cold water and bring it to a boil

6. Reduce to a simmer and cook for 48 hours

7. Strain and cool to room temperature, store under refrigeration. Bone Broth also freezes well, I recommend quart size containers for easy future usage.

Helpful Tips and Notes

  • This recipe yields 4 quarts of finished Bone Broth

  • An 18 quart stock pot is best for this recipe. 

  • I recommend using 12 quarts of water.

  • Charring the Yellow Onion can also be done with the Garlic and the Turmeric - Doing this step can give the broth a richer, slightly smoky flavor. It is also done to clarify stocks.

Recipe by Isabelle Jackson Nunes

Stay tuned for additional recipes to use up Bone Broth you have reserved. Pho, Stew, Gravy and more! 

Broth/Soup/StewMarkegard Family Grass-Fed1 Comment