Bone Broth Recipe

This, my friends, is called liquid gold.

This, my friends, is called liquid gold.

I wanted to add this recipe for you guys because during the fall and winter months I make batch after batch of this. It is VERY easy to do at home; also very versatile, and the benefits of making your own broth definitely outweigh buying them from a box in the store. You know exactly what you put into your pot at home and those are all the nutrients you will be putting into your body, as opposed to the preservatives and extra gunk that goes into the boxed version.

Some health benefits to bone broth:

-          Immune support: tons of vitamins and nutrients that are excreted from the bones as they cook

-          Great for digestion problems & gut health because of the gelatin

-          Anti-inflammatory

-          Great for hair, skin, nails, joints because of the collagen that is in the bones

 

I keep all of my rotisserie chicken carcasses in a big bag in my freezer, along with vegetable scraps (onion, garlic, herbs, carrot and celery nubs) that I will use when I make homemade broth. If you prefer not to keep a scraps bag, you can use fresh vegetables as well. I will write this recipe with using fresh vegetables so it is easier to measure! You can use this broth as a base for soups, stews and sauces for cooking, or simply warming up a mug and sipping on it before bed!


 

-          2 Rotisserie chicken carcasses

-          2 stalks celery, roughly chopped

-          2 carrots, roughly chopped

-          1 onion, roughly chopped

-          4-5 cloves garlic, crushed

-          2 bay leaves

-          1 tbsp peppercorns

-          1 bunch fresh parsley

-         2-3 chicken feet (optional, but strongly recommended)

-          1 tsp salt (or more to taste) *optional

-          Water

1.       Add all of your ingredients to a deep pot and cover with water.

2.       Bring to a boil, reduce to a simmer and cook on very low heat for 2-8 hours.

3.       Strain all of the ingredients once done and let the broth cool completely.

4.       Store broth in airtight container in the fridge for up to 5 days.

 

*Some people add the herbs and garlic to the pot an hour before it is done cooking, but I have done it both ways and do not notice a difference in taste (adding it in the beginning vs the end)

*You can freeze leftover broth in silicone ice trays as well and then add the pucks to a ziplock bag once they’re frozen.

 

broth 3.JPG