We are on day 4 of the coronavirus “social distancing” mandate – ugh! It’s so hard, especially with teenagers who like to be social, to be content hanging out at home with just each other. I can’t tell you how many times I’ve heard, ” But Mom, I feel fine and my friend isn’t sick; what is the big deal if we have a sleepover?!” The struggle is real, y’all, even for us grown-ups! What I wouldn’t give for a night out with my husband right now…
But – for the foreseeable future – the name of the game is staying healthy and keeping this virus from unnecessarily spreading, especially to the vulnerable of our community. We are doing our part by staying at home, unless totally necessary to venture out for supplies. That means LOADS of cooking happening in my home!
It’s still cold here and raining constantly, so my body is still craving all the soup, which makes it easy to consume this immune boosting bone broth! But beyond the seasonal soup making, broth should be considered a daily vitamin! Consuming even a cup a day can do so much for your health!
There are some decent brands available for pre-made broth that I will use in a pinch, but my recipe is so easy and tastes so much better than anything I could buy. I have made it a habit to start a batch every other weekend (or just once a month, if you have smaller family or don’t plan to consume on the daily).
Here’s what you’ll need –
- One whole, free range or pastured chicken (this is important as toxins are stored in fat; you MUST use an animal that has eaten as God intended; not corn based lot feed, to receive the necessary nutrients for this broth). Most cooks recommend that joints and cartilage heavy parts like the feet. I find these hard to source, so I keep it easy with my whole chicken.
- 8-10 quart stock pot
- Filtered water
- Bunch carrots, celery
- 2 tbs peppercorns
- Salt to taste
- 3 bay leaves
- 3 tbs apple cider vinegar
Here’s what you’ll do:
THIS IS A 2 STEP PROCESS, AS YOU MUST FIRST COOK THE CHICKEN!
Step 1 –
Remove the packaging from the bird and the inner bag of organ meat. Discard or store for later use.
Place whole chicken in pot and cover with water 3-4 inches over the bird. Add half carrot and celery bunch, 1 bay leaf, 1 tbs peppercorns, about 2 tbs salt.
Bring to a boil, then lower heat to medium and cook for 1 hour 15 minutes.
Remove from heat and let cool about 3 hours.
Remove bird from water (limbs will tear easily) and remove chicken meat from bones. Place skin and bones back into the pot. Store meat for future use.
Add more filtered water until 2-3 inches from top of pot
Add remaining carrots, celery, bay leaves, peppercorns and 2 tbs salt
Add apple cider vinegar and bring to a boil.
Reduce heat and let simmer for 24-36 hours. If leaving the eye on the stove overnight is worrisome, turn off the eye right before bed and then turn back on upon waking. I promise, it will be OK.
This recipe can also be made in a stock pot, but will yield less than half the volume.
Once cooking is complete, pour liquid into a large bowl through a colander to catch bones and bits.
If using within 1 week, store broth in large glass container, using a fine mesh sieve to clarify liquid more thoroughly. I personally use quart mason jars.
If planning to freeze, I use quart sized plastic containers. Plastic is not ideal for a healthy kitchen, but glass and ceramic are not appropriate options for freezing, so we do what we gotta do! Cool the broth completely before adding to the plastic container. To release frozen broth, run bottom of container under warm water and it pops right out like an ice cube!
I use frozen broth for soup bases nearly every week! So easy and quick!
I know making broth can feel intimidating but, I promise, with practice this habit will become a part of your healthy lifestyle that you can’t love without!
Gut Healing Bone Broth
- 8-10 Quart Stock Pot
- Filtered water
- 1 bunch Carrots
- 1 bunch Celery
- 1 tbsp Peppercorns
- Salt (to taste)
- 3 Bay Leaves
- 3 tbsp Apple Cider Vinegar
- Remove the packaging from the bird and the inner bag of organ meat. Discard or store for later use.
- Place whole chicken in pot and cover with water 3-4 inches over the bird.
- Add half carrot and celery bunch, 1 bay leaf, 1 tbs peppercorns, about 2tbs salt.
- Bring to a boil, then lower heat to medium and cook for 1 hour 15 minutes.
- Remove from heat and let cool about 3 hours.
- Remove bird from water (limbs will tear easily) and remove chicken meat from bones.
- Place skin and bones back into the pot. Store meat for future use.
- Add more filtered water until 2-3 inches from top of pot.
- Add remaining carrots, celery, bay leaves, peppercorns and 2 tbs salt
- Add apple cider vinegar and bring to a boil.
- Reduce heat and let simmer for 24-36 hours.