Bone broth is very healthy, and very good for you. By cooking the bones with a little acid, you draw out nutrients & create a broth promotes bone and joint health, improves your digestion, and gives you a ton of good minerals.
It’s so easy to make, too. I usually make it after I roast whole chickens. If you don’t have time to make it right away, you can always freeze the bones until you’re ready.
It’s good to add in some veggies while you cook the broth to give it an extra boost of healthy, so I use onion, celery, and carrots. Just chop them up coarsely and don’t even bother to peel them – the skin contains nutrients that you want in your broth.
You can even add in the skin leftover from your roasted chicken. It’ll help make the broth more gelatinous, and you can remove the fat that it adds after you cook the broth.
The main thing you have to be sure to cook with the bones is a some acid. I use apple cider vinegar. It breaks down the bones to draw out the nutrients, and it doesn’t affect the taste of your broth.
Bones of 1-2 chickens
1 medium onion
1 head celery
1 bay leaf
2 Tbsp apple cider vinegar
Put the bones in the crockpot, add in all the veggies and the vinegar, and then add water up to the top. About 8 cups of water fits in my pot.
Cook the broth on low for 12-24 hours. My crockpot only goes up to 20 hours, so I just set it at 20 and then later bump it up another 4 hours to get the full 24.
Once it’s done cooking, just strain out the veggies and bones. Put a strainer inside a bowl and pour the broth through it. The bowl will catch the broth.
Then you can refrigerate the broth. Once it’s cool, the fat can be easily skimmed off the top. Then scoop it into ziplock bags, for storage. I put 2 cups in each bag and then stick it in the freezer – a total of 6 cups of broth.
The broth can be used anywhere you’d use chicken broth, but it will be a heck of a lot healthier!