Organic Chicken Bone Broth
More often than not I use all the bones and carcass leftover from a chicken roast. However if you want you can just buy the chicken frames (preferably organic) and use two – four frames/carcasses.
Chicken carcasses (as a guide, it would be best to use 2-4 chicken carcasses) or the remaining bones from two chicken roasts
3 tablespoons of Apple cider Vinegar
Vegetables can be added for flavour if you wish – classic soup veges are celery, carrot, onion or spring onion tops, kumara peelings etc
3 litres of filtered water (preferable, but if not available just use what you usually drink)
Kelp Salt (Pacific Harvest) – 1 tsp of kelp salt is a great way of adding additional iodine into your broth or himalayan rock salt.
Roast the carcasses in the oven for 20 minutes for added flavour but not essential.
Place the carcasses into a large stockpot and cover them with filtered water. You can fill the water to the top of the pot, but keep in mind this will affect concentration so this should be done according to your preference.
Add apple cider vinegar to the pot (this helps remove minerals from the bones).
Bring the pot to a boil and remove any scum that rises to the top.
Turn the temperature down so the water is just lightly simmering (just steaming or some light bubbles is fine) and put the lid on.
Regularly check the broth to ensure it is simmering at a good temperature. Also, ensure that there is always enough water to cover the bones.
Cook for up to 5-6 hours for chicken, (this can be done overnight in a slow cooker), I usually find 6-7 hours is fine too.
The longer the cooking time, the more flavour there will be and the more nutrients are extracted from the bones. Once your broth is finished cooking, let it cool a bit, then strain it (while still warm) into another pot to remove the bones and the vegetables. The liquid should be pretty clear depending on how fine your strainer is.
Pour the broth into heat-safe containers and store in the fridge. Store anything you won’t eat within 5 days in the freezer.
The broth should be firm and reasonably gelatinous (once refrigerated) if done correctly. Celtic sea salt and pepper can be added for additional flavour when serving the broth to eat/drink.
The fat on the top can be used for cooking with and a portion of it can be left in the broth to add valuable animal fat and to aid flavour. If you prefer to leave all of the fat in the broth to drink each time, then ensure you are digesting the fat well. Some people (particular people who have liver or gallbladder dysfunction or have had a low-fat diet previously) need to gradually increase their animal fat intake in food so as to allow the gallbladder time to adapt.