The healing power of Chicken Bone Broth is amazing. I explain many of the benefits in my article here. I know that some of you reading this are starting to get nervous. Thinking “I don’t know how to make my own broth” or “The process kind of scares me” but I want to calm your nerves and let you know it is way easier than you think. I used to think the same way and it actually took me to this year to try to make it. Chicken bone broth can be made for a fraction of the cost of what you buy in the stores. I think that 2 quarts of chicken broth can be made for less than $1.00. The main ingredient is leftover chicken brines and some vegetables you have in your fridge. The “recipe” for this is more of a dump and wait method. There’s nothing big to measure out and isn’t very specific. I just use the leftovers from my Crockpot Roast Chicken recipe.
Now 2 quarts of chicken broth can be quite a lot to find recipes for in a week, so what I do is freeze them in 1-2 cup increments to use for later. I freeze the chicken broth in mason jars with the plastic tops. Just make sure you leave an inch or two at the top to allow for expanding in the freezer. If you want, you could wait until the broth cools and put it in a plastic storage container. I don’t care for plastic because it contains toxins that can mimic estrogens in our bodies, but if that’s all you have, it will work as long as you don’t put any warm liquid into them.
Oh, and did I tell you that the chicken broth tastes amazing too?
Leftover bones, skin, and meat from the roasted chicken
Handful of vegetables (onion, carrots, broccoli, cauliflower, garlic etc…)
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon of your spice of choice (ex: garlic, cumin, italian seasoning)
Filtered water to fill the crockpot
1 teaspoon raw apple cider vinegar
- In a crockpot, add the remaining parts of the leftover chicken
- Add the vegetables, salt, pepper, spices
- Use filtered water and fill to the top of the crockpot. Not so full that you will cause it to overflow. Once it is filled, add the apple cider vinegar
- Turn the crockpot on low and cook for 12-24 hours
- Strain the broth into a large bowl so the bones and vegetables aren’t a part of your broth. Cool and use immediately or freeze for later
- The broth is good for about 1 week in the refrigerator
photo credit: <a href=”http://www.flickr.com/photos/calliope/962148868/”>Muffet</a> via <a href=”http://photopin.com”>photopin</a> <a href=”http://creativecommons.org/licenses/by/2.0/”>cc</a>
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