This easy-to-make recipe will result in the most flavoursome, nourishing chicken broth, which can be used as a base for soups, stews, casseroles, sauces and gravies and can also be drunk daily as a healing and protective tonic. With numerous health benefits bone broth is extremely nutritious, containing an abundance of minerals and electrolytes in an easily absorbable form. Properly prepared broth is also rich in cartilage and in healing gelatin; a marvellous digestive aid that assists the body in assimilating protein and repairs and rebuilds the gut lining. Chicken broth is a valuable cure for colds and flus. Mineral and gelatin rich broth consumed daily will protect the body against infection and disease, reduce joint and arthritic pain, strengthen bones and teeth, and make your skin, hair and nails glow with good health.
In addition to the incredible health benefits broth adds a huge depth of flavour to the meals you prepare. If you have broth at hand, lovely meals that are both extremely nutritious and delicious can be prepared so easily.
Another wonderful positive of regularly making broth is the reduction in waste; a way of utilising every part of the animal and of using everything in the kitchen. If you have a leftover carcass from a roast chicken you can add it to the bone broth pot (along with all the bones collected from everyone’s plates) together with one or two raw chicken frames, some chicken feet and the peelings and offcuts from carrots, celery, onions and herbs, that usually get discarded.
It is essential to only use pasture-raised or organic chicken to make the best quality broth. At The Health Emporium we sell Inglewood Farms certified-organic, free-range chickens as well as organic chicken frames and feet, which are perfect for making good quality bone broth.
Nourishing Chicken Bone Broth
- 1.5 Kg Chicken , chicken frames or 1 large whole chicken
- 2-6 Chicken Feet , or 3 chicken wings
- 4 Litres Water , cold, filtered
- 1 Onion , roughly chopped, or leek
- 2 Stalks Celery , roughly chopped
- 1/2 Bunch Parsley Stalks , roughly chopped
- 3 Bay Leaves
- 3 Sprigs Thyme
- 3 Tbsp Apple Cider Vinegar
- 2 Tsp Salt , unrefined
- 1 Tsp Peppercorns , hole
- 1 Bunch Parsley Leaves , roughly chopped
- Place all of the ingredients (except the parsley leaves) into a large stock pot or in a slow cooker with enough cold, filtered water to cover. Let everything sit in the cold water for 30 minutes while the acid in the vinegar helps to draw out the minerals from the bones. Adding the optional chicken feet will greatly increase the gelatin content of the broth.
- Bring to the boil and cook with the lid on at a very low simmer for 12-24 hours. The longer you cook the broth, the more flavoursome and rich it will be. During the first few hours occasionally skim off any froth that rises to the surface. Add the parsley leaves for the last 30 minutes of cooking.
- If using a whole chicken carefully take it from the pot, let cool then remove the meat from the bones. This chicken meat can be used for soups, curries, salads, sandwiches, etc.
- Strain the stock into a large bowl, pressing down firmly on the bones and vegetables to extract every bit of goodness. Discard the solids.
- Cool the broth in the refrigerator and then remove the fat that rises to the surface.
- Store the stock in glass jars in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can also make beef, lamb or fish bone broth with this method. Always use pastured or organic beef and lamb bones and wild-caught fish. For the best flavour, roast the beef and lamb bones in the oven until browned before boiling. Simmer beef and lamb broth for 24-48 hours and fish broth for 8 hours.