Bone Broth

Chicken Bone Broth

Ingredients:-

Chicken Carcass or chicken thighs

Water

Salt

Method:-

Place chicken on board and snap/chop/break etc as much of the bone up as this will allow the marrow to escape.

Place chicken in large saucepan

Cover chicken with water.  Depending on the concentration level you prefer either cover carcass in water or half cover just don't let it boil out. You can add more water later if you start losing too much.

Add a pinch of salt.

Boil for 1-2hrs depending on how amount of water and chicken has been used.

Notes:-

Some extras you can add in are - soya, ginger, white vinegar. Herbs, Spices, however i prefer to add these when individually served.

*Make up a large batch and portion it out, freeze. Ready to just reheat or add to cooking when needed.

*You will get a jelly/fat on top that alot of people remove. Don't remove it, its the gelatin that is the most nutritional part of this meal.

*Please see my other posts on serving suggestions for tasty options.

Nutritional Information for HFI:-

* Purchased chicken stocks are usually always full of sugar, msg and preservatives.

* Besides its amazing taste, broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Its high calcium, magnesium and phosphorus content make it great for bone and tooth health aswell as support in joints, hair, skin & nails due to its high collagen content.

* You can use bones of beef, lamb, poultry or fish.