Chicken Bone Broth




I've been on a bit of a gut health journey over the past 6 months, listening to podcasts & reading about the importance of gut health. I started to introduce bone broth into my diet and very quickly saw the benefits. I try to include the bone broth in my diet daily, whether that is in soups for lunches, sauces in my dinner or even just a cup of broth for breakfast. Bone broth is exceptionally high in minerals and collagen, glutamine, glycine, and proline which makes it an amazing healing food for your gut.

I usually make a broth on Saturday night so it is ready to sieve Sunday morning, then transfer into the fridge where it is ready to scrape off the fat and use on Sunday night. I keep some out to make a soup for the weeks lunches and then freeze the rest in containers and some into ice cubes so they are easy to add into daily cooking (sauces, stir fry, gravy etc).

Ingredients

2.5kg of bony chicken parts (I use chicken carcasses)
2 tablespoons of apple cider vinegar
1 large onion (roughly chopped)
2 carrots (roughly chopped)
3 celery stalks (roughly chopped)
1 leek (rinsed well & roughly chopped)
1 garlic bulb (broken into cloves)
1 tablespoon of back peppercorns (crushed)
2 large handfuls of flat-leaf parsley

Method

1. Place the chicken parts in a large slow cooker. Add the remaining ingredients and add enough cold water to just cover the ingredients.

2. Turn the slow cooker on low and cook for 12 hours.

3. Allow the broth to cool slightly, then strain through a fine sieve into a large bowl. Cover and place in the fridge until the fat rises to the top and congeals (about a day).

4. Skim off the layer of fat (which is great to keep for sautéing and frying) and store it in a glass container in the fridge for up to 2 weeks.

5. Transfer the broth into smaller airtight containers and store in the refrigerator for up to 4 days or the freezer for 3 months.

Enjoy x

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