RECIPES

Delicious and Nutritious Chicken/Bone Broth

At the Farmer's Market the other day we were about to buy some bone broth, when we thought, why not ask and just see if by any slight chance they were selling the bones instead.  I was shocked!  Not only did they have bones, but they also had feet too!!  Instead of buying a quart for $8, we bought two bags of bones and feet for only $11!  Which will in the end, make about 8 quarts!  So worth it!!

Recipe

About 2 pounds or more of Chicken bones and feet (if possible)

2 carrots roughly chopped

2 sticks of celery roughly chopped

1 onion roughly chopped

2 Tablespoons of apple cider vinegar

filtered water

optional bunch of parsley

Place the bones and feet in a large stockpot, along with the vegetables.  Fill with filtered water until about an inch or so above the bones and vegetables.  Add the apple cider vinegar and let sit for about 20-30 minutes, supposedly this helps make the nutrients in the bones more available.  

Bring it to a slight boil, then turn it down quickly to a simmer.  Let it simmer for about 24 hours if possible.  During the first few hours of simmering, skim the surface off of any foam/impurities.    During the last 30 minutes add the parsley for extra nutrition.

After 24 hours, allow the broth to cool.  Strain the bones and vegetables from the broth and either place in the refrigerator to allow the fat to solidify at the top so it can easily be removed and used for cooking with later or just keep it in there.  Next start pouring into gallon mason jars.  Keep in the refrigerator for up to five days or freeze to use at a later time.  The broth should be somewhat gelatinous in consistency.  

Uses for the Broth

-cooking rice, millet, couscous, etc.  Use broth instead of water.

-base for many kinds of soups.

-drinking a cup daily for good health.