The Wellness Mama Cookbook by Katie Wells

Author:Katie Wells [Wells, Katie]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2016-12-27T00:00:00+00:00

chicken bone broth

SERVINGS 16 (1 gallon)

TOTAL TIME 9 hr.

2 or more pounds chicken bones (from 2 to 3 carcasses) from a quality pastured source

2 chicken feet, for extra gelatin (optional)

1 onion

2 carrots

2 stalks celery

1 tablespoon sea salt, or more to taste (optional)

1 teaspoon peppercorns (optional)

1 teaspoon dried basil (optional)

2 tablespoons apple cider vinegar

1 bunch fresh parsley

2 garlic cloves (optional)

Bring 2 gallons water to a boil in a large stockpot and add the chicken bones and, if using, the chicken feet. Roughly chop the onion, carrots, and celery and add to the pot. Add the salt, peppercorns, basil, and apple cider vinegar. Reduce the heat to a simmer.

During the first hour of simmering, check every 20 minutes and remove the foam and impurities that float to the surface. Use a big spoon to skim off and discard the foamy layer that forms. (Pasture-raised chickens will produce much less of this than conventionally raised animals.)

Simmer for about 8 hours, until the bones have started to soften and the liquid has reduced by about half. During the last 30 minutes, add the parsley and garlic, if using.

Remove from the heat and let cool slightly. Ladle the broth through a fine-mesh strainer to remove all the bits of bone and vegetable. When thoroughly cool, store in a gallon-size airtight glass jar in the refrigerator for up to 5 days, or freeze for up to 2 months.

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