This recipe is about a week later than promised. This summer has been a touch busier than expected and I really have been slacking on sharing recipes with you all, but I promise to pick up the pace this fall!
Bone broth has been a staple in our house this summer. That may seem odd considering the 30+ degree weather we have been having lately, but I’ve been on the go quite a bit, and this mineral & nutrient packed drink packs a seriously awesome nutritional punch! I enjoy sipping on a warm mug of it during the day but it’s also great to use when preparing your rice or quinoa, you can throw it into your pasta dishes, stirfry’s, sauces, soup’s ext.
Bone broth is rich in minerals that support the immune system and contain compounds like collagen, glutamine, glycine and proline.
Just a few things bone broth is said to assist with are;
- Improves joint health
- Reduce cellulite
- Boost immune system
- Boosts Detoxification
- Reduce inflammation
- Improves Hair & Nails
Pretty cool, huh? I just finished a cup of it as we speak. There is really nothing like homemade broth, and once you start making it you won’t want to return to the sodium packed broth you can find at the supermarket. Also, it’s economical and tastes great, so we really can’t go wrong!
SLOW COOKER BONE BROTH RECIPE
- 1lb of chicken bones
- 1lb of chicken feet
- water ( enough to fill up your slow cooker or pot)
OPTIONAL ADDITIONS THAT I USE & LOVE!
- one small onion ( cut in chunks)
- Himalayan sea salt
- 4 cloves of garlic
- chunk of ginger
- 2 tbsp of apple cider vinegar
- 1-2 tbsp of peppercorns
I defrosted one pound of chicken bones & one pound of feet in cold water. This is the hardest part for me because even though I LOVE stock, I really don’t love the look of chicken feet!
We sell soup bones in 1-2lb packages. This contains the back and neck. We also sell our feet in 1lb packages. Our soup bones sell for $2.50/lb and our feet sell for $2.00/lb so a lot of broth can be prepared at a very affordable price.
Once defrosted, add the bones & feet to your slow cooker.
Admittedly, this doesn’t look very appealing….yet!
Some people choose to make broth simply with bones, feet and water. Simple and still nutritious and delicious!
I prefer a few additions to my broth. Two large carrots, a celery stick, one small onion, a large chunk of ginger, 4-5 cloves of garlic, a handful of peppercorns, a few bay leaves and a couple teaspoons of Himalayan Sea Salt. I always add 2 tablespoons of apple cider vinegar to my broth as it’s said to help release the minerals from the bones. Don’t worry, though, you won’t taste the vinegar in your finished product, I promise!
Fill the slow cooker with water, pop on the lid, set to low heat, and forget about it.
Slowly, your house will begin to smell like chicken soup. Generally, I simmer overnight ( approx. 8-10 hours), but this particular batch of broth simmered on low in the slow cooker for close to 24 hours and was delicious.
Using my metal strainer I strained the broth and then let it cool on the stove for about 20 minutes. A layer of fatty residue will form on the top and you can scoop this off easily with a slotted spoon.
The final step is to pour each delicious cup into mason jars or containers of your choice.
I pop mine right in the fridge because I’ll easily use this up within a few days. However, if you aren’t using it right away, pour your broth into freezer containers or bags and freeze it for the future.
Super simple, affordable & healthy. My favourite combination!
Enjoy your long weekend, everyone!