Whenever I have leftover bones from cooking a chicken, I ALWAYS save them. The broth that they make is too precious to waste!
Bone Broth is definitely a buzz word right now, but for good reason! The nutrients and benefits it provides make it a real powerhouse.
Some of the benefits are:
Supports gut health: Due to its’ gelatin content, bone broth can actually help with food sensitivities, such as those to dairy or wheat! Additionally, it helps to grow the good bacteria in your gut, which is essential to maintaining a healthy digestive system.
Supports joint health: Both gelatin and collagen are integral parts of ensuring your joints are functioning properly. Bone broth has both!
Supports skin health: Collagen is an essential part of skin formation. It is responsible for aiding in the formation of elastin which decreases wrinkles, puffiness, and overall appearance of the skin.
For more information on this, follow this link: https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/
The recipe below makes a classic broth. It can be used for soups, sauces, or even on its’ own as something nourishing to sip on! Feel free to experiment with adding different vegetables and spices.
Sometimes I make this broth with leftover bones, but when I don’t have them, I use raw bone-in chicken. This works as double meal prep! I then have a delicious broth (which freezes very well), but I also pull the chicken and measure 2 cups into freezer bags. These are then ready to go for all kinds of dishes!
IMPORTANT NOTE: The apple cider vinegar may seem strange, but don't skip it! This helps to pull out nutrients (vitamins and minerals) from the bones. You will NOT taste it.
Slow Cooker Chicken Bone Broth
- 10 cups water
- 2 onions quartered
- 2 stalks celery rough chopped, include tops
- 3 carrots quartered
- 3 cloves garlic smashed
- 1 tsp. salt
- 1 tbsp. apple cider vinegar
- In a crock pot, place chicken, onions, celery, carrots, garlic, salt and apple cider vinegar.
- Pour water over top.
- Cover and cook on LOW for 10 hours. Strain out veggies and bones (see note about meat above). Use immediately, refrigerate, or freeze.