Instructions
Prep
Set the chicken in a Dutch oven.
Add onion, carrots, celery, bell pepper, bay leaves, salt, pepper (and any other vegetables desired).
Top with water.
Bring to a boil on medium-high heat.
Reduce to a simmer and skim off any impurities.
Add parsley.
Cook
Cover.
Leave for 2-3 hrs on (LOW setting) simmer.
Remove the chicken (once white with little-no pink) and de-meat.
Tip: Save this for Simple Chicken Noodle Soup.
Return the bones to the pot.
Cover.
Leave for 9-20 hrs on (LOW setting) simmer.
Tip: The stock is totally done when the ends of the bones crumble and the liquid is a rich golden color.
Store
Set a strainer over a large bowl.
Strain the stock.
Discard the bones and vegetable scraps.
Store in glass jars in the fridge.
Consume within a week or use in Simple Chicken Noodle Soup.
Tip: Bone broth is great for anyone’s health, especially pregnant women. Drink 1/2 jar warm per day.
Chicken Bone Broth
One of the richest, most nourishing sources of nutrition. Utterly delightful to drink and versatile to make! 💛
Recipe
Time: ~ 12-24 hrs
Servings: ~ 6 (3 jars)
Equipment
Large bowl
Glass jars
Ingredients
1 whole chicken
1 squeezed lemon
1 large yellow onion, quartered with skin on
2 carrots
2 celery stocks (with leaves, no base)
2 green bell peppers, deseeded
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper
Parsley head
(any other vegetable that you want to toss in or use up)
Cold filtered water, to cover
