It is no coincidence that grand ma’s chicken soup is considered panacea. It is a great source of minerals like calcium, phosphorus, magnesium, and potassium, in forms that the body can easily absorb. Clear bone broth or soups made with bone broth strengthen the immune system and gut health. The collagen and gelatin in the bones supports hair growth and helps to keep nails strong. And same collage and gelatin aids in healing digestive conditions and other chronic disorders.
To me, the broth is not only healing because of what it contains—it is a thread from my childhood – the vivid memory of my mother sipping clear chicken soup after her long day at work invigorates me.
All you need to make bone broth is water, bones vinegar and a crock pot. It can be made on a stove top as well (if you are comfortable leaving the stove on for up to 24 hours). Broth is typically simmered for 12-24 hours to get the maximum benefits — minerals, collagen and gelatin.
Don’t confuse store grocery shelf sodium laden chicken stock with this homemade liquid gold
Chicken Bone Broth
Ingredients
* 1 whole chicken or 3 lbs chicken necks, back, wings (preferably free range and organic)
* 12 cups cold, filtered water
* 2 tablespoons apple cider vinegar
Optional: (choose a few or use them all for well-flavored broth)
* 1 large onion, roughly chopped
* 2 carrots, peeled and roughly chopped
* 4 celery sticks with leaves, roughly chopped
* 8 cloves garlic, roughly chopped
* ½ inch peeled ginger
* ½ inch peeled fresh turmeric
* 1 bunch parsley
- Place chicken pieces in a large crock pot. Cover with the cold water, add vinegar and vegetables (except parsley) and let stand for 30 minutes.
- Cook on high for 4-6 hours and then reduce heat and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before you’re ready to turn it off, add the parsley.
- Remove chicken pieces and vegetables with a slotted spoon and refrigerate. Strain the broth into a large bowl and place in the refrigerator until the fat rises to the top , which can be skimmed off.
Tip: Drink it plain, use it in a soup, or freeze it for later in airtight glass freezer-safe containers up to 3 months.
