CHICKEN BONE BROTH
Chicken Bone Broth
It’s that time of year when the weather is getting cooler and people are becoming more susceptible to the cold and flu. Then there are people like me who have gut related issues, whatever the case may be, there is one healing food that has become a trend setter and it’s bone broth.
I recall from a very young age my grandmother would make all kinds of bone broths from fish to chicken and beef. She would boil up the bones, heads, feet and all the scrappy bits that couldn’t be eaten directly. There was nothing wasted, every part of the animal had a use.They were basic broths used as a base for soups and meals.
Bone broth has become such a trendy food that it can now be found in supermarkets, health food shops and butchers, organic produce shops, markets and cafes. It can be found in a number of different forms from dehydrated, fresh in sealed bags and concentrated in jars.
So what are the benefits of taking bone broth? Which should I choose? Can I make it?
First and foremost bone broth is recommended for those with LeakyGut Syndrome. It is easily digested and very soothing to an inflamed digestive system. The collagen, along with amino acids, glycine and proline found in bone broth are beneficial for helping strengthen the gut lining and repair the damaged cell walls.
Another great benefit of bone broth is that it boosts the immune system. Do you recall as a child that when you had a cold or felt ill your mum or grandmother would give you chicken soup? My bubba Olga would make chicken noodle soup with egg and lemon. It was soothing to our throats and we felt better for having it. Hence the reason I’ve decided to share my chicken bone broth recipe..
I like to bottle it up and put into the freezer so that I can have some to drink everyday. I use it to make flavourful gravies, in soups and meals. My husband takes it to work and has it in the afternoon when he gets a little peckish around 3 -4 pm.
I like to alternate my bone broths and sometimes I mix them up. And if it’s not jelly like once its been set cold in the fridge then I’ll reheat it and add some collagen hydrolysate. I add fresh turmeric and fresh ginger and like my bubba I add fresh squeezed lemon juice just after I season it with a little salt.
CHICKEN BONE BROTH
1.6 to 1.8 kg Whole Raw Chicken
1 kg Chicken Pieces, necks, wings, drumsticks, feet or thighs (bone in)
2 to 3 tablespoons Apple Cider Vinegar
2 Bay Leaves
Filtered Water, approximately 3 to 5 litres
2 sticks Celery
5 cm piece of Fresh Ginger, peeled and chopped
1 Onion, peeled and cut in half
2 cloves Garlic, peeled or 2 tablespoons garlic infused olive oil
1 tablespoon Black Peppercorns
3 Sprigs Fresh Thyme or 1 tablespoon dried Thyme
1 bunch Parsley
1 bunch Coriander
2 tablespoons fresh Turmeric, peeled and grated or 1 tablespoon Turmeric Powder
Juice of 1 or 2 Lemons
Sea Salt, to taste
Put whole chicken, chicken pieces, apple cider vinegar, bay leaves and enough water to ¾ fill large saucepan or stockpot. Put lid on pot. Let it sit on bench for 30 minutes.
Put pot on high heat until boiling then reduce heat to low and simmer gently with lid on for 3 hours.
Remove whole chicken from pot, don’t worry if it breaks up.
Turn heat up to medium and add celery, ginger, carrots, onion, garlic, peppercorns and thyme in the pot, If need to, top up with water to ¾ full. Bring to the boil then reduce heat to low, I put my pot on a small burner.
Cool the chicken for about 30 minutes. Remove meat and put in refrigerator for later use. Put bones and skin back into the pot. Simmer for up to 36 hours.
Add Parsley, coriander and turmeric and cook with lid on for 10 to 15 minutes. Add lemon juice and salt to taste. Turn off heat and allow to cool for 30 minutes.
Strain broth into containers or bowls in fridge to solidify overnight.
Next day, scrape off fat. This can be stored in fridge for later use for frying.
If broth is jelly like then put into saucepan and simmer till melted. Pour into bottles, jars or containers and freeze for later use. If broth is runny you can add some Collagen Hydrolysate or Beef Gelatin. ( I use Vital Proteins as its grass fed, pasture raised )
If freezing in glass jars or bottles then ¾ fill each, freeze standing up, without lids. This allows for expansion so that the glass won’t crack or shatter. Once frozen completely, allow 24 hours, then put lids on.