When I was recovering in Montreal after my explant surgery, I went to a health food store to find bone broth because I had heard so much about its healing properties. I was very happy to find it, but not so happy about the high price tag. For 750 ml (3 cups) of broth it was $15 plus tax. If you make it yourself you can easily make 10-12 cups and freeze whatever you’re not going to be using in the next 4-5 days. It is great to have it on hand for recipes, or to warm up as a soup/drink.
If you want to take it to an even higher nutritional level you can add chicken feet to the broth. They pack an extra boost of collagen, protein and minerals. You can ask for them at a local farm or butcher. You need to make sure they are cleaned or clean them yourself. I found this great recipe on naomiwhittel.com and the broth was delicious!
The outer skins of onions and garlic provide a great source of vitamins A, C, E and many antioxidants. Onion skins are a rich source of flavonoids, including quercetin, which is a potent antioxidant and anti-inflammatory. Enrich the broth by leaving the skins on, and they will strain out at the end.
Happy healing!
Ingredients
1 small organic chicken
3-4 chicken feet (optional)
2 carrots, chopped into rounds
2 celery, chopped
1 small onion, coarsely chopped (can leave unpeeled)
2 garlic cloves (can leave unpeeled and whole)
3 sprigs of fresh thyme or ½ tsp dried
1 tablespoon apple cider vinegar
1 bunch fresh parsley, coarsely chopped or 2 tsp dried
Filter water, enough to cover chicken and vegetables
Instructions
- Place chicken (and optional feet) in a large (6 quart) crockpot.* Add carrots, celery, onion, garlic, thyme, and apple cider vinegar. Fill crockpot with enough water to cover chicken and vegetables, along with whatever extra water you can fit. Leave 1-2 inches of space at the top so the broth doesn’t overflow.
- Cook on low throughout the day for about 8 hrs. Within the last 30 minutes of cooking, add the parsley (or add it at the beginning if dried).
- Turn heat off and when cool enough, strain broth and store in the fridge or freezer. Reserve the meat for meals or soups.
Makes approximately 10 cups of bone broth or more, depending on the size of your crockpot. You can freeze the broth in containers for up to a year.
Tip – Measure with a measuring cup and write the amount on masking tape on the outside of the container, along with the date you put it in the freezer. When you need a cup or two of broth for recipes, you can just take out the container with that amount. I used different size containers so that I could save different amounts in each.
Tip – Leave approximately ½ – ¾ “ of space below the top of the container to allow room for expansion when it freezes.
*If you only have a smaller crockpot, you can break the chicken up into pieces or just use the bones of a cooked chicken.
