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Simple Homemade Bone Broth (Chicken)

Keyword Adrenal Fatigue, Gut health, Health, immune, Kidneys, Stress

Ingredients

  • 1 Vhicken back
  • 6 -12 Or more chicken feet (this is an important ingredient as this is where much of the dense gelatin resides)
  • 1 Bay leaf
  • 14 Cups Clean spring water (chlorine and fluoride free)
  • 3 TBS or less of Himalayan salt or Celtic Sea salt
  • 1 TBS Raw Apple Cider Vinegar

Instructions

  1. Add all ingredients to Instant Pot, crock pot, or stop top

  2. Add in apple Cider Vinegar - let sit for 1 hr - this helps leach all the nutrients and minerals out of the bones

Cooking Method

  1. Instant Pot: Set on high/ seal - Soup for 120 mins

    Crock pot: Cook low and slow for 18-24 hours 

    Stock Pot - stove top: Turn to a simmer and put lid on pot and let it simmer for 18-24 hours 

Recipe Notes

When done pour through a tea strainer over the mug or bowl. Add other ingredients as desired. We like the broth just this way. But you can add other ingredients before or after cooking. 

  • Garlic (crush and let sit for 15 min before adding in or cooking with it as it activates the healing benefits)
  • Fresh Ginger
  • Squeeze of fresh lemon
  • Celery, onion, carrot, etc. 
  • We will also use it to make soup. We like to sauté the holy trinity of onions, garlic and celery - add diced carrots, beets and broth.

With the instant pot  - we keep the broth going on warm for a few days and serve hot from there straining as we serve. 

Process from the stove top or out of the Instant Pot or Crock pot:

  1. Turn off and let cool for 30 min to hour, then lift out all the bones/veggies and set aside
  2. Pour the broth through strainer to filter out all the grit into another bowl
  3. Cover and refrigerate.  The fat will separate and rise to the top. 
  4. Remove from fridge and  you may now skim off the fat with a large metal spoon (some leave the fat on). The broth should be jelly-like which is WHAT YOU WANT - it means it is loaded with collagen and gelatin.
  5. You can now put a wide mouth funnel over a few mason jars.
  6. Put up to 3 days worth in the fridge and freeze the rest. It only stays fresh for about 3-4 days. You can freeze it for up to one year. PLEASE NOTE: Only fill mason jars for the freezer 75% when frozen  the broth will expand and the jar will crack.