Old fashioned bone broth is an excellent, easy to digest, nutrient dense food that can be used in many ways. Unfortunately, our fast-paced lifestyle has caused us to lose the art of making our own bone broth and thus we have lost a vital source of nutrition.
Follow this simple recipe and you will have dinner and bone broth in two extremely easy steps. Start it in the morning and by dinner-time the chicken will be ready to eat.
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Step 1 – Extremely Easy Whole Chicken Recipe
Tender, fall-off-the-bone chicken! You’ll need a 6-quart slow cooker for this recipe because standard size slow cookers are a bit too small to fit a whole chicken. The beauty of this recipe is the simplicity and flexibility. You can choose to only use a chicken in the slow cooker or you can add whatever spices or vegetables you desire.
- 1 large whole chicken
- 2 tsp salt (optional)
- 2 tsp paprika (optional)
- 1 tsp onion powder (optional)
- 1 tsp thyme (optional)
- 1 tsp pepper (optional)
- 1/2 tsp garlic powder (optional)
- 1 cup chopped onions (optional)
- 1 cup chopped potatoes (optional)
- Remove any giblets from chicken and clean chicken.
- (optional) In a small bowl, combine the spices and rub spice mixture onto the chicken.
- (optional) Add chopped onion and potato to the bottom of the slow cooker.
- Add chicken. No liquid is needed, the chicken will make its own juices.
- Cook on low for 8 hours.
- If the meat practically falls off the bone, it is ready. You can use a meat thermometer to make sure the chicken is done.
- Remove the chicken from the slow cooker and remove all the meat. Use the meat for anything that calls for chicken.
- Go to Step 2.
Step 2 – Super Nutritious Chicken Bone Broth Recipe
I will often prescribe 1/2 cup of broth, 2 times a day to patients, especially those with bone, joint, or cartilage issues and to all my patients that have digestive issues. Bone broth is one of my Four Pillars of Supplementation.
- chicken bones, skin, cartilage, joints & giblets
- 1/3 cup apple cider vinegar (helps draw minerals, particularly calcium, magnesium and potassium, into the broth)
- vegetable scraps (optional)
- Use a meat tenderizer or something similar to crack the medium and large chicken bones to expose the marrow.
- Return all the bones, skin, joints, cartilage, and giblets to the crock pot.
- Pour in enough water to fill the crock pot
- Add 1/3 cup vinegar
- Cook on low for 18-24 hours.
- If you would like to add the optional vegetable scraps, add them in the last hour of cooking.
- Turn off the slow cooker and let chill.
- Gather a number of wide mouth jars* and strain the broth. I find it easiest to first, place a strainer on top of a funnel and then place the funnel/strainer on the mason jar. Use a ladle or something similar to pour the broth through the funnel/strainer combo and into the mason jar. Make sure to leave about a 1/2 inch at the top for expansion while freezing.
- Mark the jars with the date and put them in your freezer.
Use the broth alone to sip, perhaps on a cold night or when not feeling well.
Add to soups, stews, sauces, etc.
When making rice use 1/2 water & 1/2 broth.
Add it to anything that calls for water or broth.
We have even put the broth in ice cube trays and then transferred them to freezer bags to store. That way it is easy to use in smaller amounts.
In our freezer, you will always find a gallon freezer bag filled with carrot tops, onion skins, potato peels, etc. We use these veggie scraps to add additional nutrients to the broth.
*We use wide mouth mason jars (or something comparable like glass peanut butter jars) because it requires less defrosting to get the broth out of the jar than a narrow mouth jar.
Download this recipe here