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Chicken Bone Broth
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Course Soups & Stews
Special Diet Elimination Diet
Passive Time 6-8 hours
Servings
quarts
Ingredients
Bones from organic chickens- options below
  • Cooked remnants of chicken from a previous meal With or without skin. Organic is important because this process leeches out the minerals and any other elements from the bones.
  • Raw bones With or without skin and meat. Raw bones and meat may be browned first in the oven or in the bottom of the stock pot to enhance flavor and color.
  • Raw or cooked chicken parts Good choices include feet, ribs, necks, and knuckles. Do not use the organ meats as the flavor is not good for stock.
  • Entire raw organic roasted chicken Be sure to clean out the cavity as there may be organ meats in a plastic bag in there.
Vegetables
Liquid
Course Soups & Stews
Special Diet Elimination Diet
Passive Time 6-8 hours
Servings
quarts
Ingredients
Bones from organic chickens- options below
  • Cooked remnants of chicken from a previous meal With or without skin. Organic is important because this process leeches out the minerals and any other elements from the bones.
  • Raw bones With or without skin and meat. Raw bones and meat may be browned first in the oven or in the bottom of the stock pot to enhance flavor and color.
  • Raw or cooked chicken parts Good choices include feet, ribs, necks, and knuckles. Do not use the organ meats as the flavor is not good for stock.
  • Entire raw organic roasted chicken Be sure to clean out the cavity as there may be organ meats in a plastic bag in there.
Vegetables
Liquid
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredient, except vinegar, in a large stainless steel pot or pressure cooker. Bring to a boil and remove any scum that has risen to the top. Reduce heat, cover and simmer.
  2. After 2 hours, if using a whole chicken, remove the chicken meat from the carcass and refrigerate. This meat is delicious in chicken salads or chicken sandwiches. Return the bones, skin, etc to the pot, add 2 tablespoons vinegar for each quart of water, bring to a boil and reduce heat to a simmer for another 6-8 hours (3-5 hours is using pressure cooker).
  3. Separate and discard carcass, skin, and vegetables. Let cool down. If you wish to remove some or all of the fat, use a gravy separator while the broth is warm or skin the fat off the top once refrigerated. Strain through a colander or sieve lined with a cheese cloth for a clearer broth.
  4. Cold broth will gel when sufficient gelatin is present, and this is desirable. Gelatin has nutrients and is soothing on the GI tract. It will liquefy again, once heated. Broth may be frozen for months or kept in the refrigerator for about 5 days.
  5. The broth is unseasoned so it will need some flavors. Add salt, garlic, parsley, curry powder, turmeric (used in traditional chicken soup) and any other favorites.
Variations
  1. If desired, add vegetables in last half hour of cooking for a slightly high mineral content. Break or smash the bones prior to cooking for easier and quicker break down of the bone.
Recipe Notes

Adapted by Julie Starkel, Stephanie Maxson and Anne Buzzelli from Traditional Bone Broth in Modern Health and Disease by Allison Siebecker (The Townsend Letter, February/March 2005), and from Nourishing Traditions by Sally Fallon (New Trends, 1999).

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