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Equipment Needed:
8-10 Quart Instant Pot or Crock Pot
Glass mason jars for storage
Large stainless steel stock pot
Ingredients:
1 whole heirloom pasture-raised chicken, cut into pieces
1 white or yellow onion, quartered
1 whole head of garlic, peeled and crushed
4 celery stalks, each cut into thirds
1 small bunch organic flat-leaf parsley, cut into thirds
½ cup Bragg’s apple cider vinegar (with the mother)
2 bay leaves
1 tsp Redmond’s Real Salt
Filtered water
Optional: A few sprigs of rosemary and/or thyme
Instructions:
Start by cutting your chicken into pieces. Place it in your Crock Pot or Instant Pot.
Add the onion, garlic, celery, parsley, apple cider vinegar, bay leaves, salt, and any optional herbs if you're using them.
Fill your pot with filtered water, making sure to stay below the max line.
For Instant Pot: Set to cook on high for 4-5 hours. After the cooking time, let the pressure release naturally.
For Crock Pot: Cook on low for 24 hours.
Once the broth has finished cooking, allow it to cool slightly.
Prepare your glass jars, funnel, strainer, and stock pot. Strain the broth through the fine mesh strainer into the stock pot, discarding the solids. (I typically save the chicken and remove the bones to give to my dog, but of course you can keep it for yourself.)
Using the wide-mouth funnel, carefully pour the strained broth into your mason jars. Let the jars cool further before placing them in the fridge for storage.
Freezing Tip: If you want to freeze some broth, fill the mason jars leaving room at the top to prevent cracking. Don't fill above where the jar starts to taper at the top. Let the jars cool in the fridge overnight before transferring to the freezer. Don’t tighten the lids too much to prevent breakage.
For Bone Broth: To create a more gelatinous, rich bone broth, swap out the whole chicken for a mix of chicken backs, chicken feet, and chicken necks. I typically use 2 chicken backs, about ½ pound of chicken feet, and ½ pound of chicken necks. Throw in a bone-in thigh or two for even more flavor. This will result in a broth that’s thick and gelatinous when cold (perfect for sipping or adding richness to soups or stews).
How to Use Your Broth: This homemade broth can be used in so many ways: for soups and stews, as a base for cooking, or even sipped on its own for a nourishing gut-resting tonic. It’s so much better than any store-bought broth and full of flavor and nutrients.
The Benefits of Homemade Broth
One of the biggest advantages of homemade broth is that you control over what goes in it, ensuring it’s free from additives and made with high-quality ingredients.
Broth is also incredibly soothing for the digestive system. It’s easy on the gut, making it a great choice for digestive support, especially during a winter cleanse or when you need to give your gut a break. Packed with nutrients, it helps promote gut healing and reduces inflammation.
Rich in collagen and amino acids, homemade broth is not only beneficial for your skin and joints but also supports a strong immune system.
If you'd like to learn more about healing your gut with food, I highly recommend The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet. You can follow it long-term to address health concerns or use it for the perfect fall or winter cleanse.
This post is for educational and informational purposes only and does not constitute medical advice. The natural products and remedies mentioned here are not intended to diagnose, treat, cure, or prevent any disease. Results may vary. Always consult your healthcare provider before trying any new health regimen or natural product, especially if you have a medical condition or take medications. The information provided here does not replace professional medical advice, diagnosis, or treatment.
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