Organic Chicken Bone Broth

By Dr Ernst
April 4, 2018

Bone broth is considered a staple when it comes to repairing a damaged intestine.  While grass fed beef bone broth is preferred, chicken bone broth can be just as effective and necessary for those with alpha-gal syndrome (a sensitivity/allergy to red meat).

Chicken bone broth can also be used as a base for various soups/stews and has essential nutrients to protect joints, support immune system function and boost detoxification.

Ingredients

  • 1 medium whole organic chicken (it’s essential that this is a *clean* chicken – either from a trusted farmer/farmers market or an organic/non-gmo humanely raised whole chicken from Earth Fare, Whole Foods or Organic Harvest
  • free range chicken feet for extra gelatin (optional)
  • 1 white onion, organic, chopped
  • 5-6 whole garlic cloves, organic
  • 2 tablespoons Fermented Apple Cider Vinegar
  • Filtered water (free of Cl, Fl and other contaminants)

NOTE: Broth can be refrigerated for 4-5 days and will thicken upon cooling.  Simply reheat on the stove before consuming.  Freeze only if you are storing longer than 5 days.

Cooking with an INSTANT POT (Preferred Method)
1.  Place all ingredients into the instant pot

2.  Fill with water until the Max Volume line

3.  Secure the pressure lid and venting cap

4. Turn on the unit, select SOUP or BROTH, press MANUAL, increase to HIGH PRESSURE and adjust the time to 90 min.   Secure the lid to activate the pot.

5. When complete, vent the instant pot, open and remove the bones from the broth.

6. Use an immersion blender to “cream” all the remaining ingredients.  If you do not have an immersion blender transfer the broth to your blender and blend vigorously for 4-5 min.

7. Consume when warm or transfer broth into glass mason jars, allowing to cool to room temperature before placing the lid or refrigerating for later use.

8. Add any flavoring agents mentioned above, as long as they are only dried herbs/spices/salt or pepper.

NOTE: Broth can be refrigerated for 4-5 days and will thicken upon cooling.  Simply reheat on the stove before consuming.  Freeze only if you are storing longer than 5 days.

STOVE TOP STOCK POT

1. Place whole chicken, onion, garlic, and chicken feet (*optional) within a 5 gallon stock pot.

2. Pour water such that the chicken is completely submerged

3. Bring the contents to a boil, reducing to a simmer once a vigorous boil has been achieved

4. Cover the pot allowing a small amount of ventilation and simmer until the chicken is fully cooked throughout (~90 min).

5. Remove the chicken, de-flesh (save the cooked meat for consuming later) and place the carcass and bones back into the stock pot.

6. Add Apple Cider Vinegar and continue to simmer for the next 12-18 hours, adding water as needed to ensure the volume doesn’t reduce over the simmer time.

7.  Remove from heat, let cool for 1-2 hours and strain the broth into another large bowl using a fine strainer to separate the broth from the solid bones/feet + vegetables.8. Consume when warm or transfer broth into glass mason jars, allowing to cool to room temperature before placing the lid or refrigerating for later use.

VITACLAY CROCK POT Note: Traditional Glazed ceramic crock pots are not recommended, as many glazed ceramic pot have lead, a toxic heavy metal, that can be leached into the broth.

1. Place whole chicken, onion, garlic and chicken feet (*optional) within the vitaclay pot.

2. Fill the pot almost to the top (leave room to allow for expansion and boiling to occur)

3. Set the VitaClay to SOUP for as long as you can (4-5 horus on average)

4. Open the VitaClay, remove the chicken, de-flesh (save the cooked meat for consuming later) and place the carcass and bones back into the VitaClay Pot.

5. Add Apple Cider Vinegar and replenishing with water to recovery volume lost.

6. Let your VitaClay naturally go into its “Warm Mode” for 10-12 hours as the broth simmers with the clay pot on and the lid closed.

7. Finally, unplug and open the VitaClay and let cool for 1-2 hours and strain the broth into another large bowl using a fine strainer to separate the broth from the solid bones/feet + vegetables.

8. Consume when warm or transfer broth into glass mason jars, allowing to cool to room temperature before placing the lid or refrigerating for later use.

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