Chicken Bone Broth
Aug 14, 2020GF DF EF NF Gluten Free Dairy Free Egg Free Nut Free
Ingredients for Video Recipe:
- 4- 6 Chicken frames or as many as you can fit in your slow cooker
- 3-4 Liters of filtered Water this will vary depending on the size of your slow cooker
- 1 Sliced leek
- 1-2 Tablespoons Apple cider vinegar
- A handful of Torn Parsley
- a touch of thyme
- Leftover Celery sticks and leaves chopped
- 2-3 cloves garlic
- 1-2 teaspoons seaweed salt
- 1 teaspoon pepper
- 1 teaspoon Turmeric or an inch of fresh turmeric
Ingredients for alternate Broth:
- 3 -4 chicken frames or as many as your slow cooker can fit.
- 1 large onion
- 2 large garlic cloves
- 1-2 teaspoons seaweed salt
- Black pepper
- Ant herbs you prefer but parsley and basil are always winners
- 3 drops of oregano oil (not necessary)
- 2 drops of Rosemary (not necessary)
- 2 tablespoons of Apple Cider Vinegar
- 3-4 Litres of filtered water
Method
Add all ingredients into your pot or slow cooker, it doesn't matter what order as long as its all in there:)
Cook this for 24 hours on low in the slow cooker.
Or in a pot on the stove simmering for 24hours.
When you have finished cooking your broth strain it all through a sieve and you will be left with just the broth.
Store it in glass jars with a lid, when it has cooled down.
Keep it refrigerated for no longer than 6 days.
You can freeze your broth in glass jars but leave a good 2-inch gap at the top of your jar for expansion.
Keep and use the fat layer on top for cooking or adding into your meals.
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