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Tastiest Healing Chicken Bone Broth

Tastiest Chicken Bone Broth Recipe

My all time favourite bone broth recipe. One of the BEST things you can have to keep your gut healthy. I make a vat of this healing chicken bone broth every other day. I feel like i’m handing down the gauntlet with this one. Treasure her well.

Did you know that by adding 1 tablespoon of apple cider vinegar to the bones it helps to release the collagen and nutrients? Bone broth helps heal leaky gut and supports autoimmune recovery. I’m testament that it really does make a difference. Almost 5 years in remission and I still have this in some way shape or form every day. Don’t like to drink it? Me neither!

Here’s my top tips on how to sneak more in your diet.

Bone broth makes the tastiest soup

This healing chicken bone broth recipe makes the perfect base for the tastiest soup. I love my Roasted Squash and Ginger Soup or Creamy Carrot and Coriander Soup with a Cauliflower Rice Crumb to wade off bugs during winter. It’ll keep your gut healthy this party season.

Boil your vegetables in it

Rather than using plain water, boil your vegetables in this healing chicken bone broth recipe. Extra nutrients and super tasty.

Base for the best gravy

I can’t get enough of this chicken stock when it’s made into a gravy. I like to fry off some onions and mushrooms in a little olive oil, add some thyme sprigs and bay leaves and add 1 litre of chicken bone broth to the pan with some red wine. Season with salt and pepper. Boil until it reduces to about 2 cm pan height so it’s really concentrated. Delicious and the perfect topping for some silky smooth cauliflower mash this winter.

Beautiful base for risottos

Try using cauliflower rice or celeriac rice for a low carb risotto alternative.

Tastiest Healing Chicken Bone Broth Recipe
Overview
Serves:
2 - 4 litres
Difficulty: Easy
Cooking Time: 2 - 4 hours
  • 2 chicken carcasses
  • 3 medium carrots (340g)
  • 1 leek (170g)
  • 3 sticks celery (180g)
  • 5 sprigs thyme (10g)
  • 5 bay leaves
  • 1 tbsp apple cider vinegar
  • Good pinch sea salt
  • Good pinch cracked black pepper
  • 60 g fresh parsley
Method
  • Place the chicken carcasses in a large stock pot. Add 1 cup of water and fry on a medium/ high heat until almost dry. Stir.
  • Chop the vegetables and add to the chicken bones along with the herbs, apple cider vinegar and seasoning. Add 2 cups of water (500ml) and boil on a medium heat for 20 minutes until almost dry. Stir regularly.
  • Add 1 cup of water (250ml) and boil for 10 minutes until almost dry again. Repeat this step 1 more time. It's the boiling and almost drying off process that really concentrates the flavour and makes it delicious.
  • Add 5 - 6 litres of water. Reduce to a medium heat and boil for at least 2 hours. I often leave it for 4 hours, and add more water, to make it even tastier.
  • Remove the vegetables, bones and fat using a gravy strainer. Alternatively, use a colander or muslin cloth to Remove the vegetables and bones. Place the chicken bone broth in a glass jar. Allow to cool and then place in the fridge. Any fat will then rise to the top. Remove the fat using a spoon before using.
Storage
  • Keep in the fridge in a sealable glass jar for 3 days or freeze.
Print Recipe
Overview
Serves:
2 - 4 litres
Difficulty: Easy
Cooking Time: 2 - 4 hours
  • 2 chicken carcasses
  • 3 medium carrots (340g)
  • 1 leek (170g)
  • 3 sticks celery (180g)
  • 5 sprigs thyme (10g)
  • 5 bay leaves
  • 1 tbsp apple cider vinegar
  • Good pinch sea salt
  • Good pinch cracked black pepper
  • 60 g fresh parsley
Method
  • Place the chicken carcasses in a large stock pot. Add 1 cup of water and fry on a medium/ high heat until almost dry. Stir.
  • Chop the vegetables and add to the chicken bones along with the herbs, apple cider vinegar and seasoning. Add 2 cups of water (500ml) and boil on a medium heat for 20 minutes until almost dry. Stir regularly.
  • Add 1 cup of water (250ml) and boil for 10 minutes until almost dry again. Repeat this step 1 more time. It's the boiling and almost drying off process that really concentrates the flavour and makes it delicious.
  • Add 5 - 6 litres of water. Reduce to a medium heat and boil for at least 2 hours. I often leave it for 4 hours, and add more water, to make it even tastier.
  • Remove the vegetables, bones and fat using a gravy strainer. Alternatively, use a colander or muslin cloth to Remove the vegetables and bones. Place the chicken bone broth in a glass jar. Allow to cool and then place in the fridge. Any fat will then rise to the top. Remove the fat using a spoon before using.
Storage
  • Keep in the fridge in a sealable glass jar for 3 days or freeze.
Print Recipe