Simple Chicken Bone Broth

It's well worth making a batch of this anti-inflammatory, mineral packed broth and using it to enrich your soups and risottos. Or, if you're anything ...like us, simply drink it by the mugful as a warming treat. Broths are easy on the digestive tract and, as such, are a gentle way to consume micronutrients and quality protein. Read more It's well worth making a batch of this anti-inflammatory, mineral packed broth and using it to enrich your soups and risottos. Or, if you're anything like us, simply drink it by the mugful as a warming treat. Broths are easy on the digestive tract and, as such, are a gentle way to consume micronutrients and quality protein.

Why is this healthy?

Ingredients

Serves 8

Metric Imperial

chicken bones and carcass

ginger

sliced

apple cider vinegar

bay leaf (dried)

parsley

torn stems included

black peppercorns

sea salt

water

Share ingredients

Ingredients

Serves 8

Metric Imperial

chicken bones and carcass

ginger

sliced

apple cider vinegar

bay leaf (dried)

parsley

torn stems included

black peppercorns

sea salt

water

Share ingredients

Method

Gather your ingredients.

Add all of the ingredients to a large pot and fill with the water. Place the pot on high heat and bring to a simmer. Then cover with a lid and reduce the heat to low. Simmer for at least 4 hours. You can cook this on low for 12 hours. The longer you cook the broth the richer in collagen, minerals and flavour. You may need to add more water for longer cooking.

In the first few hours of cooking, white residue may rise to the top. Simply skim off with a spoon and discard. When the broth is ready, strain through a sieve and transfer into large jars.

Keep in the fridge for up to 4 days or freeze in a freezer-proof container for up to 3 months. If freezing, don’t forget to leave at least 5 cm space at the top of your vessel to allow the broth to expand.

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