A deeply nourishing, mineral-rich broth made with organic chicken bones, chicken feet and necks for extra collagen and gut-loving goodness.
Ingredients
- 1 organic chicken carcass or 1kg organic chicken bones
- 2 organic chicken feet
- 2 organic chicken necks
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks
- 3 garlic cloves
- 1 tbsp apple cider vinegar
- 1–2 bay leaves
- Small handful fresh parsley
- Salt to taste
- Filtered water to cover
Method
- Add all ingredients to a large pot or slow cooker.
- Cover with filtered water.
- Bring to a gentle boil, then reduce to a low simmer.
- Simmer for 6–8 hours for a lighter broth, or 12–24 hours for a richer bone broth.
- Strain and discard the solids. (Remember to catch the liquid, I have learnt the hard way.)
- Cool and store in glass jars in the fridge or freezer.
Why we love it
Chicken feet and necks are naturally rich in collagen, helping create a beautiful gelatinous broth once cooled. Apple cider vinegar helps draw minerals from the bones, while slow simmering creates a gentle, nourishing broth that can be sipped on its own or used as a base for soups, rice, vegetables and slow-cooked meals. Its important to source organic bones, because we are sloe cooking and drawing out everything stored in the bones.
Storage
Store in the fridge for up to 5 days or freeze in portions for easy use.
