Healing Chicken Bone Broth recipe

Bone broth is very nutritious and healing and I make it about once a month so I have plenty on hand in the refrigerator and freezer. I make mine on the stovetop and cook it for about 48 hrs. (yes, I sleep on the couch so I can keep it safely cooking throughout the night).

But, I also know many people who are making it in crock pots - cooking it for 48 hrs. on a low temp. A friend or two have also told me recently they are making it in a few hours in a pressure cooker. I just might have to try that!

This is a very nutritious and healing broth. Drink a cup a day for immune health and sickness prevention. Double or triple the amount if you are in an IBD Flare or you feel a cold coming on. 

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Chicken Bone Broth
By: Elizabeth Roberts
Nutrition Consultant & Natural Chef

4-5 quarts filtered Water (chlorinated water should not be used)
3 Tbls. Apple Cider Vinegar - I prefer Bragg's
1 organic whole Chicken, cleaned –or- 2-3 chicken carcasses from previously roasted chicken.
2 organic Onions - I like red onions when available
4-5 organic Carrots, cut into chunks
2-4 Tbs. Celtic Sea Salt or Redmond’s Real Salt – or, to taste
1 tsp. ground Turmeric - or - if you can find fresh Turmeric, 2" sliced into thin rounds. 
1 tsp. ground Cumin
1/2 tsp. ground Fennel
2" piece fresh Ginger sliced into rounds
1 bunch cleaned Parsley, roughly chopped

1. Place filtered water and apple cider vinegar in a large stainless steel pot and let stand for 10 minutes.

2. Add the chicken and/or carcass, onion, carrots, salt, herbs, ginger, and parsley.

3. Bring to a boil over a high heat. Let boil 60 seconds, then lower the heat and simmer with the lid ajar for 24-48 hours (the longer the better).

4. Remove from heat. Strain broth into a large clean bowl – I line a large colander with cheese cloth to make sure no small bones get into the broth.

5. Broth should be eaten within 5 days, or store in freezer-proof containers and freeze.