There are so many ways to make bone broth, everybody does it differently, some add onion, some no vegetables, some fire everything in, personally I like to keep it reasonably simple, I use chicken carcasses and (feet when I can) everything is organic, its not essential, but when cooking the bones for 12hrs+ and the objective is to extract all the minerals, nutrients and fat you can, you don’t want to be using anything that has any pesticides or antibiotics, your going to be sipping on this as a daily routine so you want it to be a clean and pure as you can.
- 3 Organic chicken frames
- 250g of organic chicken feet (optional)
- 1 tablespoon of pepper corns
- 2 tablespoons of Apple cider vinegar
- 2 bay leaves
- 2 teaspoons of Himalayan sea salt
- 1 tablespoon of lemon juice
- 2 garlic cloves whole
- 1 celery stick
- 1 handful of fresh parsley
- If you use a slow cooker then add all the ingredients and fill the slow cooker to its maximum with spring water, tap water is fine, but if you have access to filtered/spring water the better, at the end of the day the better quality of water and the finest ingredients produce the best outcome, but its not essential, I will stress that the chicken bones at least are organic, if you are serious about your health then organic chicken is a small price to pay.
- whatever you are using to cook the broth, place on the lowest heat possibly and cook for 12hrs, its best to do this overnight, I have a slow cooker so I do the broth on a saturday night before I go to bed. ( this way I can prepare the broth drink Sunday, ready for the week ahead.
- once the broth has had at least 12hrs (you can do longer or less) remove the broth and strain through a sieve into a large pot, throw the veggies into your compost heap and keep the liquid, allow to cool and place in fridge until you are ready to use as a stock in soups, stews etc, or to drink, you can either pour the broth into ziplock bags or containers into portions and freeze or leave in pot and create the bone broth drink. (recipe here)