Bone broth is the liquid you get from boiling bones in water for several hours. It has a lot of nutritional value, is full of minerals and is said to help boost your immune system. It’s also very tasty and makes a wonderful base for all sorts of soups and stews.
The easiest way to make your first batch of bone broth is to start with a cooked chicken. Pull the cooked meat of the chicken and serve it for dinner. Store any leftover meat in the fridge to use later on to make chicken and noodle or chicken and rice soup with the bone broth you’re about to make.
Put everything that’s left – all the bones and any remaining bits and pieces of meat – into a large pot that has a lid. I love using my crock pot for this. Fill it with plenty of cold water. The more water you add, the more broth you’ll get in the end. Don’t fill it all the way to the top or you risk the liquid bubbling over.
Next, add a good splash of apple cider vinegar to the pot. This step is optional. If you don’t have the vinegar in your pantry don’t fret it. You can add a splash of red wine or white vinegar if you’d like. The vinegar helps get all the minerals out of the bones and into the broth. But again, don’t worry if you don’t have it. Your broth will be just as tasty and almost as good for you without it.
I then add some carrots, celery, onions and a bay leaf.
Cover the pot with the lid and crank up the heat until everything comes to a full boil. Reduce the heat to a simmer. Cook your bone broth for a minimum of 6 hours. Of course you don’t want to simmer the broth while you’re out of the house or sleeping. This is why I love using my crock pot.
The broth will be tasty after a few hours of simmering but will get better with time. After it has cooked for at least 6 hours you can start to use it. Just replace the liquid you’re taking out with more water to stretch the broth.
Pour some of the finished bone broth into a smaller pot, add the shredded chicken along with some rice or noodles and leftover veggies to make some soup. Or just drink the broth. It’s delicious.
The rest you can place in your refrigerator for about three to four days or freeze the rest. Make sure it has cooled down before putting in the freezer and leave room for expansion.
It's a blog...
I am a fanatic when it comes to uncovering the truths and the falsities to sound nutrition and good health. When we use a little common sense we can back up anything, yet there is always room for debate.