Easy Chicken Bone Broth Recipe
Easy Chicken Bone Broth Recipe
The benefits of bone broth are vast. It is excellent for your skin, thanks to all that lovely collagen (yes, the very same stuff people pay hundreds to have pumped into their faces), fantastic for your gut health which in turn supports your immune system.
Another benefit of bone broth is that it helps supply the body with super important minerals and electrolytes (yep, just like the ones you pay for in certain bottled water and sugar laden fitness drinks) like calcium, phosphorous, magnesium, sodium and potassium.
Bone broth also supports the liver in detoxification, because it has glutathione which is a powerful antioxidant agent.
Lastly, it tastes delicious and is a cosy drink to have in the evening after dinner or to use as a base or soups, stews and pasta dishes.
Easy Chicken Bone Broth Recipe Ingredients:
1 chicken carcass (my favourite way to make broth is to use a chicken I have used for a roast dinner, I find that the flavours I added from when I roasted it make it super delicious)
OR
Pop into your local butcher or the butcher section of your supermarket and as for a couple of chicken carcasses. It is super cheap, usually less than £1 for two carcasses. If they don’t have a carcass, ask for some bones, about the equivalent of a whole chicken.
A handful of fresh herbs, for example, thyme and rosemary.
1 brown onion, chopped
3 garlic cloves, chopped
2 stalks of celery, chopped
salt
Easy Chicken Bone Broth Recipe Method:
In a large saucepan, add in the chicken bones/carcass with all the other ingredients.
Add in water so that it comes just above the chicken bones/carcass.
Cover the pot and put it on low heat, checking on it every so often and topping up with a small amount of water as necessary – you shouldn’t have to add much since the pot is covered.
The total cooking time is at least 5 hours, I try to aim for about 8 so start in the morning if you can!
If you don’t have a full 8 hours to be at home and keep an eye on it, 5 hours is fine.
To drain, pour the broth over a strainer and throw away the solid ingredients.
Keep in an air tight container in the fridge or in the freezer.
TIP: As an alternative to oil when cooking, skim the fat from the top of cooled broth.