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How to Make Chicken Bone Broth: Quick and Easy!

April 06, 2017

How to Make Chicken Bone Broth: Quick and Easy!

Bone brothis all the rage these days, and with good reason: it's full of nutrition and is a great way to add flavor to virtually any savory dish! From the cooking liquid in rice to a base for soups and stews, broth is my go-to on a daily basis! 

And oh, the health benefits! Broth contains gelatin and collagen, important amino acids that make broth a powerful anti-aging elixir! Skin, hair, nails, joints and bones can all benefit from the nutrients, vitamins and protein contained in homemade broth. 

Need another reason to make your own broth at home? It's easy and so economical! Re-use bones from weekly meals or buy soup bones from a local farmer: be sure to get bones from animals that were raised organically or that were pastured to avoid the toxins that concentrate in the bones over an animal's lifetime. 

Buying broth in the store can get pricey, especially if you use it for everything like I do--but it doesn't have to be! With VitaClay, making your own bone broth is easy and cheap--just add water, bones and veggie scraps to the pot and cook for a few hours. Then bottle and use all week long!

I make a batch of bone broth once a week, or whenever I'm running low, and I save my bones and veggie scraps in the fridge or freezer until I'm ready to load the cooker for a new batch. Super fast and simple!

Ingredients:

  • 3 lbs chicken pieces or carcass
  • 4 chicken feet
  • 2 chicken heads (feet and heads add a lot of nutritious gelatin to the broth)
  • 2 bay leaves
  • 2 large carrots, peeled and cut in half
  • 2 ribs celery, cut them in half
  • 1 tablespoon apple cider vinegar
  • 1 large onion,  make it quartered
  • 10 sprigs parsley
  • water to fill the pot

Directions:

  1. Place all chicken pieces in the clay pot
  2. Add the veggies and bay leaves; add enough water to cover all the bones 
  3. Add the apple cider vinegar and cook on "low" or "soup" for at least 4 hours
  4. Remove vegetables and bones; strain broth
  5. Refrigerate overnight. Fat can be removed and used for cooking.
  6. Broth will last about a week in the fridge. Use it for everything savory!

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