Chicken Bone Broth
1 whole organic free-range chicken or 2 to 3 pounds of bony chicken parts, such as backs, breastbones, wings, and feet
Gizzards from one chicken (optional)
4 quarts cold filtered water
2 tablespoons vinegar or apple cider vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 green scallion
2-inch long ginger (skin peeled)
1 tbsp organic unfiltered apple cider vinegar
1 - 2 pieces of anise (optional)
Sea salt or pink salt
2 bay leaves
1 bunch parsley
Fill up a large stockpot (or large crockpot) with pure, filtered water. (A crockpot is recommended for safety reasons if you have to leave home while it's cooking.)
Add apple cider vinegar, spices, and all vegetables.
Place the whole chicken or chicken carcass into the crockpot.
Bring to a boil, and remove any scum that rises to the top.
Reduce the heat to the lowest setting and let simmer.
If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot, continue simmering the bones for another 12-24 hours, and follow steps 8 and 9.
If cooking bones only, let them simmer for about 24 hours.
Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.
Remove the remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
Season the broth with sea salt. You may use the bone broth to make any soup or serve it as a hot drink.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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