Chicken Bone Broth

The benefits of broths made on bones are plentiful! As the bones cook in the water, minerals and other nutrients are released from the bones and into the water. Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals that are really easily absorbed when we eat it. Bone broth contains glucosamine and chondroiton – these are useful in the treatment of arthritis and joint pain. This broth also contains loads of collagen, which is the building block of cells to bones, skin, hair, nails, ligaments, cartilage and the brain. Broth is one of the most powerful foods to help heal & seal a leaky gut and is rich is lysine & glycine which are essential amino acids and glutathione which can play a vital role in antioxidant defence and well as supporting a healthy metabolism. The more ‘jointy’ bones you incorporate into your broth, the more collagen you will end up with in the final product and as broth is cheaper than botox you’re going to want to get on board with that. You can use any type of animal bones you like, chicken bones will just give the most mellow flavoured broth. Lamb necks, marrow bones, beef shin etc all make a great broth too, you can just swap out the chicken bones in this recipe.

4 chicken frames plus some jointy bones like wings, necks & feet, (roasted or raw is fine, roasted just gives a richer flavour)
4 L water (or as much water as it takes to fill your slow cooker)
2 tbs apple cider vinegar
2 sticks celery, chopped
2 carrots, chopped
1 onion, chopped
3 cloves garlic, chopped
3 bay leaves
Chunk ginger, chopped
Salt & pepper to taste

Take the roasted chicken frames and rest of the ingredients, chuck it all in the slow cooker, turn it on, go to bed/work. The longer you leave it, the more nutrients will end up in your broth. Strain the liquid through a sieve. Done, magic. You can do this in a big pot instead, just pop everything in the pot, let it simmer for at least 6 hours. (I generally leave mine for 24 hrs just topping it up occasionally with more water.) Strain through a sieve. This can be frozen if you like as well.