Homemade Chicken Bone Broth

IMG_3896

(Scroll to bottom of post to learn how to win your grass-fed cowboy steak!)

Chicken soup is not just for Friday night. Considered one of the healthiest and most natural cold and flu remedies, mothers have been making chicken soup for centuries. I know I’ve been making chicken soup forever. In fact, it is also the first food I usually give my babies. Recently, however, as I began my research into clean, unprocessed, paleolific lifestyle diet I discovered some amazing secrets and tricks to making classic chicken soup not only more rich tasting and delicious but more nutrient dense providing a multitude of health benefits, its called bone broth.  Bone broths are very popular today thanks to the research and new ways of eating encouraged by the Paleo world.  But you don’t have to be Paleo, Primal, a carnovore or gluten-free to enjoy the tremendous benefits of a good bone broth, maybe just not a vegetarian.  More and more, people are turning to stock made with the bones of chicken and beef for both superior culinary flavors and old-fashioned healing properties.

Since we’re making a homemade chicken bone broth not only for its taste and tradition but also to get the best nutrition from the bones, then it makes most sense to use all organic products.  No need to bring antibiotics, hormones and pesticides into our healthy broth. The good people at KOL Foods, providers of organic and grass-fed, pastured Kosher meat and fowl, sent me some fo their pastured organic chicken bones and turkey necks so I could make a bone broth.  Note that many people use the chicken carcass or even a whole chicken, giblets, organs, feet and any other part of the fowl for making their broth which work just as well. Feel free to use any such products, found easily here from KOL foods. My favorite way to make my chicken broth, though, is using chicken bones and turky necks since turkey necks are known to also be high in iron.

If you are concerned about the price of grass-fed meats and organic vegetables, using grass-fed and organic ingredients for a bone broth is one of the best ways to get the best bang for your organic buck. Below, I have four different complete meals you can make with one simple batch of chicken bone broth. The broth recipe gives me four meals for six people and of course, can be frozen and used in the future as a broth for ingredients in other dishes, as a complete meal,  or a shortcut for Friday night chicken soup.  If you freeze the broth, it is recommended to use glass containers like these from Amazon since some plastics are said to contain unhealthy BPAs.

There are three main secrets behind a rich, tasty and nutritiously dense bone broth: 1. let it cook from 12 -24 hours; 2. add 1 – 2 tablespoons of apple cider vinegar to leech nutrients out of the bones and 3. use bones.  After that, you can be as creative or boring as you’d like and add whatever ingredients you fancy, either while the broth is simmering or after.

This recipe is so tasty that my kids will eat plain broth seven nights a week if I serve it to them. In reality, we eat it about 3 nights a week and since I know that this nutritiously dense pure bone broth is a large part of their weekly diet, I worry less about whether they’re getting their proper intake of nutrients and vitamins.  With each serving of bone broth, I’m pretty sure they meet their quota.

Here are just a few of the facts on why you should be including a lot of homemade beef or chicken broths in your diet:

  • * Chicken broth contains minerals in a form the body can absorb easily such as: calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals.
  • * Chicken broth contains the broken down material from cartilage and tendons that include things like chondroitin sulphates and glucosamine. The kind of things found in expensive supplements for arthritis and joint pain. These nutrients are also said to benefit teeth, bones, hair, nails, and joints.
  • * Chicken broth supports the immune system by promoting the assimilation of vitamins and minerals. Yes, chicken soup really is good for the common cold!
  • * Chicken broth is gentle on the digestive system and very healing. It has been used to successfully treat gastro-intestinal disorders including hyper-acidity, colitis, Crohn’s disease, and infant diarrhea.
  • * Bone broth is also a digestive elixir that helps to heal the gut lining for those who suffer from digestive problems, food allergies, and nervous system conditions including anxiety and depression.
  • * There are even numerous claims that regular consumption of bone broth will make cellulite disappear – I don’t know about you, but that seems worth the broth for me!
  • sources: westonaprice.org, thankyourbody.com.

Chicken Bone Broth Recipe

Chicken Bone Broth

Ingredients

  • 1-2lb chicken or turkey necks
  • 1-2lb chicken bones or a whole chicken carcass
  • 6-10 carrots (Peeled and cut into large chunks)
  • 2 onions (I cut off the skin and add it whole or sliced in half)
  • 1-2 clove garlic (This is optional but garlic is one of those foods that help fight colds and flu so recommended during cold season.)
  • 1 sweet potato (optional)
  • 1 celery root (Peeled and cut in half)
  • 2-4 stalks celery (leave the leaves on for added flavor)
  • 1 sprig fresh dill (You can substitute 1 - 2 Tbsp of dry dill)
  • 1 sprig fresh parsley (You can substitute 1 - 2 Tbsp of dry parsley)
  • 1-2 parsnip (Peeled)
  • water (Approximately 6 quarts depending on the size of your pot.)
  • 2 heaped tablespoons sea salt (Add more to taste once broth has cooked for 12 hours. )
  • 1-2 tablespoon Apple Cider Vinegar (this is important to help bring out the nutrients from the bones.)
  • 1 bayleaf (optional)

Directions

Step 1
Fill a large stock pot halfway with water. I use a 16 quart pot but a smaller one will suffice. If using a slightly smaller pot, fill the water a bit higher than halfway. If using a much smaller pot then half the ingredients.
Step 2
Add salt to the water and bring it to a boil.
Step 3
Wash the necks and add them to the boiling water. Add the apple cider vinegar. Cover and let it simmer for at least 6 and up to 12 hours. I often put this up before I go to bed at night and add the vegetables in the morning.
Step 4
Add all of the peeled, cut and washed vegetables. Let it simmer half uncovered for another 6-12 hours. During this stage some of the soup will begin to evaporate and it gets a deep yellow color and rich flavor. If you want the flavor to be stronger, just let it simmer uncovered for a few more hours.
Step 5
Once you are satisfied with the richness of the flavor, let the soup cool and strain it into smaller pots or freezer containers with a metal sieve. Set aside some fo the vegetables and chicken pieces for later use or toss.
Step 6
Serve broth plain or with its pureed chicken and vegetables, noodles or any other addition or garnish you fancy.

Here are 4 different ways to serve this broth (aside from using it in any recipe that calls for chicken or beef broth)

IMG_39021. Serve the broth plain with some of the carrots and a sprinkle of herbs on top.

IMG_39032. Fill a 4-6 quart pot halfway with broth. Add a few leaves of kale or chard and let it simmer for 30 minutes. Puree the broth with an immersion blender and you get green broth. Its just as tasty with the added benefit of some super-greens.

IMG_39103. Fill a 4-6 quart pot halfway with cooled broth.  Add the cooked carrots, celery root and chicken pieces that were strained from the broth till pot is full.  Puree with an immersion blender. Add water if it gets too thick.  Warm up soup and serve. This makes excellent baby food but kids and adults love it just as much. It is also a great if you are concerned about sustainability since you get to use the pieces that often get discarded; especially if you are like me and you can’t stand to throw away good organic food.

IMG_39044. Boil up some egg noodles, rice noodles, instant noodles (the cup-of-soup type you can get some here) or alphabet noodles and serve the broth with some noodles, necks and carrots.

Any questions or comments? Please feel free to use the comments section below.

Want to win 3 lb of Grass-Fed Kosher Cowboy steakEnter our giveaway with KOL Foods here.

 

Comments

  1. nancy says:

    Do you taste the vinegar in the finished soup? Love the idea of adding and blending kale – can’t wait to try it!

  2. AMRAP in 15 minutes, of: 250m Row 25 Game Standard Push-upsDay
    28 of the Paleo diet, a small snack does not do any harm.
    I feel that Living in a world with such diversity, being close-minded is
    only going make yourself miserable at the end of the day,
    at least two nights a week.

Trackbacks

  1. [...] a recipe and post about the secret benefits of a homemade 24 hour chicken bone broth. To read my recipe and review, click here.  To enter the giveaway, use the Rafflecopter widget below. a Rafflecopter [...]

Speak Your Mind

*