Chicken bone broth
1kg chicken bones (from 2 chickens), 1 Tbsp cider vinegar
1 tsp salt
1 tsp black peppercorns
1 medium onion, peeled and halved
2 sticks of celery (cut into thirds, with leaves attached)
1 small leek
2 medium carrots, peeled and halved
2 smashed garlic cloves
1 bay leaf
(you can use any vegetable you like)
1. Place the bones and any additional ingredients into a large stainless steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.
2. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 to 12 hours ( I do it overnight). The longer the bones simmer, the more nutrients are released. I like to boil the chicken carcass for up to 12 hours until the bones begin to crumble.
and heal the #gut
➡️rich in #vitamins
including calcium, magnesium, iron, zinc and phosphorous
▶️packed with #collagen
- great for skin, joints ▶️helps people lose weight - high in protein, which helps the body feel fuller for longer and supports calorie restriction.