Cook and Clean with Kate

Chicken Bone Broth

Serves 6-8

Chicken Bone Broth

This is an ideal recipe to cook in a slow cooker if you own one. You may not be aware but this is full of glutamine which is great for gut repair. It’s essentially a slow-cooked stock, packed with nutrients which are released from the bones. The key to a nutrient dense stock is to cook the stock for a long time and add the key ingredient apple cider vinegar, which helps to draw the nutrients out of the bones. Bone broth contains a natural source of glucosamine and chondroitin which help to reduce inflammation and joint pain. I don’t own a slow cooker so instead I use a rather large pot to cook it in. Of course if your pot isn’t large enough to hold two carcasses and 2 litres of water you can half the amount. My kids love it with rice noodles in it which makes it more of a complete meal, so feel free to soak them and add them just before you eat it.

What you need

2 litres water

2 large organic chicken carcasses with a little bit of meat still left on them

2 tbsp of apple cider vinegar

2 white onions peeled and cut in half

4 stalks celery, washed ends trimmed

2 large organic carrots, peeled

1 cloves garlic ,peeled

1 bunch of flat leaf parsley, roughly chopped

2 bay leaves

2 tsp of salt

1 tsp black peppercorns

What you do

Place all of the ingredients in a very large pot.
Turn the heat on and bring up to boiling point.
Once it starts to boil, reduce the heat to a simmer and place the lid on top.
You may find during the first hour of cooking time you have to skim off any foam and debris that rises to the top.
I then leave the broth to simmer for at least four hours where I keep checking it regularly.
You will probably find you need to add more water halfway through.
Once the four hours is up leave the chicken broth to cool completely.
You then sieve the liquid into a clean pan.
Discard the carcasses and herbs and pick off any meat which can then be added to the sieved broth.
Taste the broth as I guarantee it will need more seasoning.
You can then re heat it and serve when required or freeze in batches for convenience.