Since I’ve been reading so much about bone broth, in honor of the first below freezing temperatures this season, I’m making my first batch! This broth, sometimes referred to as stock, is cooked on low temperatures for a long time — perfect for a slow cooker. Why is bone broth ALL the rave?
As the bones cook in this way, healing vitamins and minerals are released into the broth – natural gelatin, collagen, glucosamine, calcium, magnesium, and phosphorus with all their healing powers, in a form that is easily absorbed by the body. Benefits can be experienced in digestion, immunity, repair of bones, skin, nails, hair, teeth, and reduced joint pain. You can read more about the health benefits of chicken bone broth here, here & here.
This broth can be sipped in a mug, used in soups, gravies or anywhere chicken stock is used. I freeze leftovers in 1 cup containers. It was uncanny timing in fact, as my husband, who is never sick, came down with a sore throat this morning. Next up — chicken rice soup!
Chicken Bone Broth
Prep Time 15 minutes; Cook Time 12 hours; Total Time 12 hours 15 minutes
- bones of 1 roasted chicken, including any uncooked parts, such as backbone of a Spatchcock Chicken
- 1 large sweet onion, unpeeled, roughly chopped
- 1 shallot, unpeeled, quartered
- 1 head of garlic, unpeeled, sliced in half
- 2 tablespoons thyme
- 1 tablespoon apple cider vinegar
- water to immerse ingredients
- In a slow cooker, place all ingredients.
- Cook for 12 hours on low.
- Pour through a wire mesh strainer to remove the solids.
Yield 6 servings
Serving Size 1 cup