Homemade Chicken Broth

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chicken broth

Homemade Chicken Broth:

This chicken broth recipe is a modified version of another recipe by my friend Miss Dot.  She is extremely talented and has a wonderful blog that I highly recommend.  You will love this homemade chicken broth recipe!

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Homemade Chicken Broth

Prep

Cook

Inactive

Total

Yield 1.5 gallons

Ingredients:

  • 1 whole pasture-raised chicken
  • 1-2 onions, quartered
  • 1-2 carrots, roughly chopped
  • 2-4 stalks organic celery, roughly chopped
  • 4-6 cloves garlic
  • Pink Salt, to taste
  • Filtered Water to cover

Instructions:

Step #1:  Take the chicken and wash well. Deeply pierce the skin all over with a long serving fork (this is to let the juices deep down in the tissues to release over time), and place in a very large stock pot.

Step #2:  Add a little salt then add water till it covers the chicken. Heat on the lowest setting possible and let it sit for at least 18 hours. The water should never boil but should just sort of bubble a little.

Step #3:  Once the chicken has given up all it’s juices, take it out (it will fall apart so you will need to use a tool that can scoop it up) and set aside in a big bowl to cool off.

Step #4:  Next add the veggies and let that simmer or bubble for another couple of hours or so. Turn off the heat then remove and discard the veggies.

Step #5:  Cool for a few hours and then pour through a cheese cloth-lined strainer to catch any tidbits still left in the pot.

Step #6:  Put thoroughly cooled broth into containers in the fridge. After a day you can take them out and skim off the fat which can be saved in the freezer.

Another helpful tip, you can also buy ice cube trays and freeze individual stock ice cubes, which is really handy if you find yourself needing to make soup for one, but only have containers of stock for 6.

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses Beverage or Stock

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 10

% Daily Value

Total Carbohydrates 1 g

0%

Protein 2 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dr Jockers Comments:

Bone broth has incredible health benefits that support the gut membrane, the joints, the immune system, hair and skin.  The key nutrients in the broth are not easy to get from other food sources and they include collagen, gelatin, hyaluronic acid, chondroitin sulfate, glycosamino glycans, proline, glycine, calcium, phosphorus, magnesium and potassium.  These nutrients are considered beauty foods because they help the body with proper structural alignment and beautiful skin and hair.

Bone broth provides the nutritional synergy to calm an overactive immune system while supplying the body with raw materials to rebuild stronger and healthier cells.   This is why it is such a great healing food to have when the body is encountering stress from bacterial or viral infections as well as digestive disorders and leaky gut syndrome.

You can find pasture-raised chicken from a local farmer or you can order the bones from US Wellness Meats.  Pasture-raised chicken are chickens that were raised on natural grass eating insects and weeds without any grain-feeds.  This concentrates essential fats and anti-oxidants into the bones and tissues of the animal.

This is great to drink each day, to use on other dishes or to make for a stew.

us wellness meats

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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Comments

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Comments

  1. If you add something acidic like cider vinegar or whey you will get the minerals in solution much quicker. Try it with a piece of chalk. Calcium and magnesium are not very soluble in neutral water. Add about a quarter of a cup. Start tasting after 6 hours. When you get to the point where there is no further change in taste you will have the maximum amount of nutrients that the chicken will release.

  2. When making chicken broth do you need a whole chicken. I saved 2 chicken breast bones. can I use that. do I need cheese-cloth

  3. I usually leave the chicken cook in crock pot for 3-4 hours, take it out and remove the chicken and put the bones back in the pot to cook for 48 hours. I was told to leave them in until the bones become soft, that way you know you have gotten the most minerals from the bones. The flavor is amazing. Yes I add vinegar.
    How much shoul one drink each day. I usually have 4-6oz. Thanks

  4. I use an Electric Pressure Cooker (3 Litre size) to make chicken bone broth weekly. I put in 2 kg of chicken feet , some garlic, onion, ginger, lemon ,sea salt and Apple Cider Vinegar, fill water to near top end. I cooked them for 3 cycles, and then remove all the solid pieces. This is how I make chicken bone broth. Any comment?

  5. I mix veal and chicken bones, I debone the chicken and use the meat for shish taouk. I add apple cider vinegar, a mix off whole spices, black pepper, cinnamon, cloves, cumin seeds, fennel seeds, coriander seeds, all spice, ginger, onion, garlic, Himalayan salt. I leave it on low heat for 24 hours. When I drink it , I add little bit of turmeric and home made hot shatta… it tastes so good and it feels amazing

    Thank you for your encouraging informations

  6. Thanks for sharing so many informations.
    I have an intolerance to chicken (not only chicken protein, also eggs). What would the alternative be?

  7. Dr. Jockers
    I am new,to your recipes. Diagnosed with chrohns, diverticulitis, colitis. I definitely am interested, in what you are sharing. From above comments, broth detox…. is this the broths for all 3 meals for 3 days? Thank you in advance!

  8. Are there are VEGAN sources for the following things you say are beneficial from the chicken bone broth? collagen, gelatin, hyaluronic acid, chondroitin sulfate, glycosamino glycans, proline, glycine, calcium, phosphorus, magnesium and potassium. I am not challenging, just want to know full options. Are you suggesting using this broth as a starting point in cooling down the inflammation and then with that as a base, move on to adding other beneficial food? It’s not hard to make, just want to know why and when to use. Thank you.

  9. Good Morning!
    Having made this bone broth many times now, I have added one different step. Instead of eating the bone and marrow, I put them in a food processor with one cup of broth and buzz it all around. Then I put it into mini-muffin tins – since I don’t have ice cube trays – and freeze it. Once frozen, put them in a container and into the freezer. This way when I want to make a stew and need to add broth to a recipe I can add some cubes too.
    Have fun.

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