Bone broth is SO simple to make, it just takes a little time.
I recommend making it on the weekend unless you have time in the morning to strain and jar.
Why use bone broth instead of chicken broth or stock?
Chicken broth is cooked for a shorter amount of time and doesn’t allow for all the nutrients from the bones to get released. You can definitely tell the difference in the color between regular broth and bone broth.
Bone broth is cooked for 8-10 hours on low heat, typically done in slow cooker. This allows time for the bones to release all their glory – collagen, glutamine, gelatin, glycine, and proline.
Collagen helps repair the gut lining, strengthens our hair, skin, and nails, it is found in our bones, cushions our joints, and replaces dead cells. It’s important to supplement with collagen because as we age our body produces less and the elasticity of our skin weakens.
Glutamine helps strengthen muscles, gut lining, and immune system. Glutamine is produced in our muscles and if you are sick or weak, adding additional glutamine can help repair any damage. It’s been used to help cancer patients undergoing radiation treatment, trauma victims, and those who suffer from digestive diseases such as Crohn’s disease and Ulcerative Colitis.
Gelatin protects the joints, also contains collagen, strengthens the gut lining for better digestion and can help treat osteoarthritis and rheumatoid arthritis.
Glycine is beneficial for brain and mental health, it protects our organs such as the liver and kidneys to help eliminate toxins properly, it also helps with digestion and getting quality sleep.
Proline helps make collagen, cushions joints, it is heart protective and repairs tissue.
This is why so many are on the bone broth wagon, it’s so healing to the body!
So let’s get to making some!
Chicken Bone Broth
The ultimate healing broth!
In a slow cooker, add chicken bones, herbs, vegetables, apple cider vinegar, salt, and pepper.
Fill the slow cooker with filtered water, about 3/4 full. This should cover the bones by 1 inch.
Turn slow cooker on low setting and cook for 10 hours.
Let bone broth cool a bit before straining.
With a set of tongs remove chicken bones and vegetables and discard in the trash.
Strain the liquid through a fine mesh collander into a bowl.
Laddle or pour bone broth into freezer safe jars, leaving about an inch of space to expand if freezing.
Once the broth is completely cooled, you can place in fridge or freezer.
*Herbs- I recommend using fresh herbs. You can do a combo of a few sprigs of oregano, thyme, rosemary.
You can also use lemon grass stalks and fresh ginger.
Another combo is oregano, rosemary, and basil.
You can really add whatever you have on hand and it will turn out great.
The bone broth will last up to 1 week in the fridge or up to 1 year in the freezer. You can also use silicone molds and make ice cubes and throw into any dish you are cooking.
I love to sip on warm bone broth, use it in soups as the base, and cook rice with it.
*Apple Cider Vinegar helps to draw out all the healing properties of the bones.
Once the bone broth is chilled from the fridge you will notice it will jiggle a bit. This means you successfully pulled the gelatin from the bones!