Chicken bone broth recipe

Every week I cook a roast chicken. The whole bird. It’s delicious, but what I’m really after are the bones. They go into my 9 litre stock pot and bubble away for the whole day with some other veggies. When simmered for hours, all the good stuff comes out of the bones including the marrow, gelatin and collagen (think of your skin, ladies). This is why bone broth is great for gut health too. But there’s more to it than that… it’s nostalgic.

Remember when you would get sick as a kid and a bowl of steaming chicken soup would make you feel better. Cultures all over the world have their own bone stock recipes and it beneficially contributes to their health. It’s healing.

Traditional ways of preparing food- it’s how we’re meant to eat.

This is how I make my stock…

-1 chicken carcass 
-1 large carrot
-2 celery stalks
-1 onion
-1 bulb garlic 
-3 bay leaves
-6 black peppercorns
-2 teaspoons of salt (might need more at the end, just taste it)
-1 tablespoon raw apple cider vinegar (this helps with drawing out the good stuff from the bones)

Roughly chop the veggies and throw them into a stock pot with the bones and approx 4 litres of filtered water. Once boiling, reduce to a simmer with the lid on and let it do its thing for as long as possible- MINIMUM 2hrs. I put mine on in the morning and let it go all day till dinner time. Top it up with water as you go. At the end, strain it, throw the bones and veg in the bin and keep the stock in the fridge for up to one week. The beauty of making stock is that you can put in, or take out, whatever you want.

Use it for your casseroles, soups and stews or just enjoy a cup if you want something warming. If you’re sick, it can help thin out the mucus.

Enjoy

FYI- bone broth can be quite high in histamine, so if it makes you feel worse, you want to get your histamine issues under control first before you consume a lot of it.