Recipe: Homemade Chicken Bone Broth
During the winter time, I am perpetually looking forward to my next soup or stew. Obviously, there is comfort in a warm bowl of nutrients when it’s fifteen degrees below freezing outside. But lately, my bones have (literally) been aching for something more. My mom used to make chicken soup with bones for all of the many benefits, but now I’ve focused on getting direct to the point by making bone broth. I realize grocery stores are now beginning to carry broth in their produce/refrigerated sections, but making your own means getting to use scraps in your fridge you might otherwise throw out. And although preventing waste is a great reason to make your own broth, drinking a cup in the mornings helps with digestion, bloating, skin and energy. It’s great for gut health, and an excellent way to get easily digestible protein and collagen first thing in the morning. Although we buy whole chickens and save the bones from there for this recipe, I have seen others purchase a “chicken carcass” at their grocery stores for this purpose.
Chicken Bone Broth
COURSE // Breakfast/Any
Prep Time: 1 hour Servings: 8
Ingredients
Chicken bones
Vegetables of choice - I always include carrots, celery, onion
1 bunch of cilantro (optional)
2 bay leaves
1 tbsp Salt
Pepper to taste
Instructions
Roughly chop vegetables and add to pot along with chicken bones.
Add enough water to a 16qt stockpot until 3/4 full.
Add salt and cover with lid.
Bring to a boil and let simmer for 2-3 hours if cooking on stovetop or using a pressure cooker.
Strain thoroughly and put into mason jars.
Optional: pass the broth through a strainer again when pouring into mason jars for a smooth silky broth texture
The broth keeps in the fridge for 5 days or longer if frozen
