Broth is so nourishing and so many wonderful benefits, it should be a staple in any home! It is so simple so don’t let the many steps discourage you from trying it. After you try it once, it will be a breeze.
*This recipe is for chicken or lamb. If you are making lamb broth, use the joints and bones such as shanks, spine, neck, and so on.
- 1 whole pasture-raised chicken, whole or cut up, or 3 lbs of lamb bones with meat.
- Giblets (optional, they usually come inside the chicken.) (If using lamb, you can use about 1 cup of lamb liver in the broth for extra nourishment.)
- 2 Tbs. apple cider vinegar (ACV) (optional)
- Filtered water (about 1 gallon or less)
- 1 Tbs. unrefined salt
- 2 medium onions, skins left on and cut in half
- 1 whole clove garlic, unpeeled
- 3 cinnamon sticks
- 2 tsp. whole pepper or 1/2 tsp. ground pepper
- 10 bay leaves
- 1 full tsp. cloves
- Place the chicken and giblets, or lamb meat and bones and ACV in a pot and fully cover the chicken with water. (I use a little less than 1 gallon).
- Leave in the pot on the counter with the lid on for about 1 hour. This lets the ACV go to work and pull the calcium from the bones into the water.
- place on high heat but watch carefully not to over boil.
- When foam starts to form at the top, turn the heat down to medium-low (#3 on an electric stove).
- Scoop all the foam off.
- Add all the spices, cover, and simmer for 3 hours.
- Let cool enough to remove the meat and bones.
- Then remove meat and bones to a heat resistand dish/bowl.
- De-bone the meat. You may wish to stop here and you will have a nice stock or continue cooking the bones for a nice broth.
- Put bones back in the liquid. Use the meat in meals.
- Simmer another 12 hours or overnight. Some like to do this for up to 24 hours but I think the flavor is not as good.
- When broth is done strain liquid from the pot through a small holed strainer.
- Let cool completely and transfer to fridge.
- When it gels, the fat will form at the top, remove with a spoon and discard.
You can refrigerate for up to 1 week or freeze in portion ready ziplocks, to use, thaw in a pot after removed from bag.
Use in place of water in your favorite soups and stews.
For an alternative recipe and more information on the benefits of bone broth, The Nourishing Gourmet has done a great job at her presentation.
I mostly do my chicken broth in the slowcooker… it is easy, I don’t have to watch it, and it makes the house smell wonderful.
When I make beef bone broth I do it on the stovetop though – but that is because the quantities of beef bones that I buy would be too much for my slow cooker to cope with
Yes, a slow cooker would be nice for broth 🙂 I had the same problem with my chicken actually in a slow cooker because I don’t have one large enough.