In many ancient cultures, the people would begin every meal with a cup of bone broth. Why? Because bone broth is one of the most healing foods. It is full of collagen, gelatin, and glycine (an amino acid which aids in digestion). Bone broth can heal and restore the lining in your gut, as well as heal and strengthen joints. It also helps you grow beautiful hair and nails. AND— it can help reduce wrinkles (due to the collagen).
On top of all the health benefits, it taste delicious and makes soups and stews taste amazing! I love to use it in my No’mato Chili and all my soups. (You can find the recipe for my No’mato Chili in my new cookbook.)
So, pull out that crockpot and make a batch today.
Chicken Bone Broth
- 1-2 chicken frames ( I use the chicken frames left over from my Roasted Chicken, or, I buy chicken frames from my local Farmers Market)
- 1 red onion, cut in half
- 4 cloves of garlic, smashed
- 2 Tbsp sea salt ( I like large grain pink Himalayan sea salt)
- 1 tsp pink, or, black pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp apple cider vinegar (this draws out healthy minerals from the bones)
- 1/4 lemon ( not necessary, but it adds a nice brightness to the broth)
- 1 gallon spring, or, filtered water
- Put the chicken frame in a crockpot. Cover it with the sea salt, pepper, onion powder, and garlic powder.
- Put the fresh onion and smashed garlic on top of the chicken frame.
- Pour in enough filtered, or, spring water to almost fill up the crockpot.
- Add the apple cider vinegar and the quarter of lemon.
- Cover and cook on low for 12-24 hours.
- Discard the bones. Filter the broth through a fine mesh strainer.
- Pour into Mason jars, place the lids on top, allow to cool to room temperature. After the broth has cooled, screw the lids on tightly and store in the refrigerator until ready to use.