Chicken Bone Broth - The best ever cup-of-soup

This Chicken Bone Broth is the best soup you will ever eat!

Just add your favourite veggies for a healing cup-of-soup that will beat the winter blues, colds and flus and tastes amazing!

Something like this Healthy Noodle Bowl.

Quick and Healthy Noodle Bowl | Stay At Home Mum

This recipe makes 5 litres usually but the amount may vary. You will need to top the water up as you go. Keep an eye on it every now and then. I used a 10 lt. pot.

To really build the gelatin (the stuff that is super good for you and helps heals things light cold and flu and a faster recovery for lots of illness’) add half a dozen necks too.

Chicken Bone Broth | Stay At Home Mum

serves
5 litres
time needed
prep8-9 hours
ingredients
11
difficulty
Easy
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Ingredients

  • 8 Chicken Carcasses
  • 3 Carrots
  • 5 Sticks Celery
  • 1 Brown Onion, Skin On
  • 1/2 cup Mushrooms
  • 1 Parsley
  • 1 10 Cm Piece Ginger
  • 1 Head Garlic
  • 1 Pinch Rosemary
  • 1 Pinch Thyme
  • 1/3 cup Apple Cider Vinegar


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Method

  1. Place chicken carcases in a 10 litre pot.  Cover with cold water and cook over medium heat until the water starts to simmer.
  2. Drain the water, rinse the chicken carcases, and fill the pot with water again, apple cider vinegar and place over medium heat.
  3. Simmer for 4 hours.
  4. Add half of the other ingredients and simmer for another 3 hours.
  5. Add the rest of the ingredients and cook for another hour.
  6. Strain the stock in a fine sieve and discard veg and carcases. You will need to drain it twice to remove the bits you don’t want.
  7. Allow to cool and place in the fridge or divide into bags or containers and freeze.

Notes

TIP: The more aromatics you add at the end the more fragrant and fresh your broth will be.

I usually start this around lunch time and then pop it in a very low oven overnight then finish it off the next day. Because I have a herb garden, I also add fresh herbs every hour for the last 3 hours. It’s not necessary, I just like the freshness it adds. And I often drink it like a cup-of-soup with sliced spring onion, chilli and coriander.

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