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. 

(I put a lot of time into developing my own recipes. Recipes posted on this blog are the property of Elizabeth Roberts Nutrition and may not be reposted, distributed, or disseminated in any way without receiving prior permission. Thanks!)

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

INGREDIENTS:
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

DIRECTIONS:
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.