Its no secret that I love anything gut health. I’ve struggled with digestive issues and inflammation for a long time now and adding these foods in while cleaning up my diet has been paramount to healing and nourishing my body to help it heal. A good gelatinous broth that stands up on its own when cold is such a classic ancestral healing food.

We have bone broth in the fridge almost constantly these days, especially more now that hubby has gotten into it! I use it for sauces, soups, sautéing, drinking straight… the uses are pretty endless really when it comes to home cooking.

I’ve been cooking stock or broth for a few years now and have refined my method along the way many times. I think I’ve finally found the winner though, at least in my books 🙂

There are so many varying recipes and methods about the cyber world and in recipe books, but for me, this recipe is a bit of a no brainer and this is all you need:

2-3 Chicken frames – the more left on them the better the flavour, roughly chopped to lessen the dead space inside

Any left over chicken bones hanging around, sometimes I’ll throw in a Maryland to give some flavour

2 Chicken livers

1 Tbsp salt – I prefer the Himalayan pink or Jurassic salt for their minerals

2 Tbsp apple cider vinegar

Water to just cover the bones, preferably filtered

Chicken bone broth

Chicken bone brothPile your bones into a large stock pot or one that will accommodate your frames and bones. Add the rest of the ingredients then cover with filtered water. Place on the stove top with a burner on medium and bring to the boil. Now, there are varying discussions about how long you should boil/simmer your broth for to get the maximum nutrient density. I haven’t had a great deal of success with using the slow cooker for mine, I have a bad habit of running it too dry when I cook it forever! I leave mine to simmer once it reaches the boil for 3-4 hours.

Now for the fun bit. You can do a taste test if you wish, but my results are pretty consistent now that I have it down pat so I don’t bother. Let the broth cool for an hour or so, then strain it with a sieve either straight into your storing vessel or into a large bowl to cool properly. Then, refrigerate or freeze.

I have previously been letting mine cool in the big bowl in the fridge overnight, then scooping all the fat off and discarding it. Then, I warm it up and bottle it in large mason jars because they store better in our fridge. I read recently though, that its good for a few days with the fat removed, but good for a few weeks if you leave a layer of the fat on! So, this time I’ve bottled it straight into the mason jars, fat and all to keep an airtight layer. I’d done this with one bottle last time and it certainly kept much fresher than the others.

If you’re really keen, you can actually leave the bones and liver in the pot, add all the other ingredients again and reboil for a second round. Another trick a good friend of mine told me as well. It actually works! I don’t know how many goes this would be good for but I haven’t tried more than one second batch yet. It was only slightly less gelatinous.

The good part about using some vinegar is that it helps to pull the minerals out of the bones and into your broth. I used to add vegetables to mine but have discovered I prefer the flavour of boiling just the bones on their own. A few sprigs of thyme don’t go astray though.

This would have to be one of the cheapest and easiest set and forget health tonics about. I bought 6 chicken frames for $2 today and used bones left over from the drumsticks that I roasted for dinner last night. The chicken livers also cost next to nothing, ACV is already in the pantry, as is the salt, water from the tap and some thyme from the garden! No excuse, give it a go and you’ll never use stock cubes again!

Enjoy x