Homemade Chicken Broth
One of the best ways to boost the immune system is with bone broth
To make it all I do is throw some chicken frames, chicken bones and wings, celery, carrot, onion, apple cider vinegar, salt and filtered water into my slow cooker for 12 hours.
The process of slow cooking extracts amino acids, collagen, vitamins and minerals out of the meat and vegetables creating a nutrient-dense, easy to digest, immune boosting liquid.
You know if you’re broth has worked if it has plenty of gelatin which makes it set like jelly once it has cooled. If once cool your bone broth doesn’t gel, don’t panic, it just means it’s not going to be as rich in gelatin or protein but still delicious and full of goodness.
Troubleshooting ideas to get your broth to gel:
- Check the ration of chicken pieces to water (fill your slow cooker with chicken pieces then water level shouldn’t be more than 2 inches above).
- It may need to simmer for longer next time, make sure you get the pot to boil first before turning down to a gentle simmer, this should help.
- You may need to add some meatier bits to the broth, like wings, frames, feet and necks.
Use the broth for soups, sauces, casseroles, stews, rice, noodle or quinoa dishes, or just sip half a cup with your meals which is excellent also to aid digestion.
Bone broth is also a great addition for your freezer if you’re stocking up.
Did I mention it also supports your joints joints and gives you beautiful hair, skin, strengthens nails and improves cellulite due to its high collagen content!
Homemade Bone Broth
- 2 kg of healthy chicken pieces - I use a mix of chicken frames leftover chicken bones and chicken wings or chicken feet
- 4 litres of filtered water
- 2 teaspoons natural salt
- 1/4 cup apple cider vinegar helps to extract collagen from the bones
- 2 medium carrots cut into chunks
- 1 large onion cut into chunks
- 1-2 stalks celery with leaves cut into chunks
- 2 garlic cloves chopped
- Place all the ingredients in a slow cooker and cook on high until boiling, then switch to low setting for 4-12hrs
- Remove all bones and vegetables from the broth and strain into a large bowl.
- Allow to cool then pour into individual jars ( I use a funnel for this).
- Put jars into the fridge and leave overnight until the broth thickens and turns into a jelly consistency.
- I keep all the vegetables which have soaked up all the amazing broth and either blend or chop into a soup,
- Jars of broth can be frozen, just don't fill them to the brim otherwise they may explode.
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