FOR ALL MY NOTES, EACH PARAGRAPH will start w/all caps. I hope you enjoy this broth! Your joints will be HAPPY!
Drink 1 cup every 2-3 days .
With the beginning of Fall there is a lot more soups and stews being made in our home. Not only is chicken broth delicious, it’s one of the most nourishing foods as well. This recipe for homemade crock-pot chicken stock is easy. It’s also a great way to stock up so that you always have some on hand.
Here are just a few of the facts on why you should be including a lot of homemade fish, beef, or chicken broths in your diet:
- Chicken broth contains minerals in a form the body can absorb easily such as: calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals.
- Chicken broth contains the broken down material from cartilage and tendons–that include things like chondroitin sulphates and glucosamine. The kind of things found in expensive supplements for arthritis and joint pain.
- While not a complete protein, gelatin serves as a “protein sparer”…meaning it helps the body better utilize the complete proteins that are taken in. This is why chicken broth is essential for those who choose or cannot eat a lot of animal proteins.
- Chicken broth supports the immune system by promoting the assimilation of vitamins and minerals. Yep, chicken soup really is good for the common cold!
- Chicken broth is gentle on the digestive system and very healing. It has been used to successfully treat gastro-intestinal disorders including hyper-acidity, colitis, Crohn’s disease, and infant diarrhea.
Three simple reasons:
1. It’s nourishing. I can always see a difference in my skin, energy, and intestinal wellness when I’m consuming a lot of homemade chicken broth.
2. It’s way cheaper than buying organic chicken broth. I was a bit taken back when I first started buying organic free-range chickens. They are so much more expensive than what I was used to buying. But once I started actually using the whole animal and making chicken broth from the bones and organs, I was amazed at how much money I was actually saving (and how much more nourishment I was getting for my buck)!
3. It’s so easy to make! So here’s the recipe. What’s stopping you? Absolutely nothing.
1 whole pastured chicken (or the frame of a roasted chicken)
1 bag of giblets
3 stalks of celery
2 bay leaves
1 organic onion, cut in half
2 Tbs apple cider vinegar
filtered water - I use spring water(I leave salt out because it can interfere with the mineral absorption. Just remember to add salt to your recipes as this is a salt-free broth.)
INSTEAD OF A WHOLE CHICKEN, I GET 5-6 lbs of femer marrow bone about 2” wide, 3 lbs. of chicken feet, and 3 lbs. of giblets. Prior to putting the marrow bone and chicken feet in the slow cooker, I bake them at 350 degrees until they are browned. This increases the flavor. Put water in the browning pans and then add that liquid to the soup.
I TEND TO ADD a lot of garlic and other vegetables like kale, beets - they add a nice color also, ginger and tumeric root, carrots, gogi berries - about a small handful, red and black dried dates - about 7 of each, and one other one that I can’t remember - something like Astralega - anyway, I will bring a piece of it to accupuncture on Thursday and she will know what it is, and then I will add it here. You can get creative with the veggies. I add those Chinese herbs each time I change the water.
1. Place chicken or frame, giblets, celery, bay leaves, and onion in large crock pot. Fill with filtered water, leaving 1 inch at the top. Add in vinegar. Let sit at room temperature for 1 hour. (This helps the ACV pull minerals from the bones).
I ONLY HAVE THE BONES AND CHICKEN FEET IN THE pot soaking in the ACV. This way they are covered with the vinegar water and there is space to add veggies, herbs, and veggies after soaking.
2. Allow the stock to cook for 24 hours on low heat. (Check at 12 hours to make sure water level is still good. Add more water if needed.) If using a whole chicken, you can remove the meat at this point and store for uses in soups, tacos, etc. (The meat is so tender. I just use some tongs and pull it right off the bones).
3. Remove no more than half of the liquid. Strain. Use right away or store. (Chicken stock freezes really well!)
YOU CAN CHECK ON IT FROM TIME TO TIME DURING THOSE FIRST 24 HOURS, AND pull out things that are cooked and 1-3 bone marrows and replace them with fresh veggies and giblets.
4. Add more filtered water. Repeat step 3: adding water (as needed) every 12 hours, and taking out stock ever 24. You can repeat this for 3 – 5 days. You want a nice rich caramel color. Good broth will become gelatin-like once cooled.
I FIND THAT DOING ONE at 24 hours, and two more at another at 12 hours each - or there about that, depending on how the timing works out with your sleep time. It’s okay to go over. If I am going to go overtime on the last time, I just set it on low before I go to bed, You really don’t have to be concerned about being strict with the time.
AS THE FIRST BROTH IS taken out, I strain it with a sieve into a tall pot and put it covered into the refrigerator. When it cools, there will be a soft layer of grease on the top of the broth, Just leave it for now. The same for taking the second broth out. when the third broth is taken out, let it cool again in the refrigerator and all the grease will rise to the top - there is a lot of grease in the making. All of it gets removed before the broth is put into containers. When you are ready to put it into containers, remove the grease with a spoon, carefully, and warm the broth until the gelatin softens to liquid, but not hot. Stir frequently to help the gelatin liquify. Ladle the broth into containers and freeze.
Note: When freezing stock, be sure to leave space in your container for expansion. If using glass, make sure to cool before putting in freezer to keep glass from breaking. You can also freeze stock in ice cube trays… they are the perfect size for making sauces!