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Homemade chicken bone broth

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Easy homemade bone broth!

A few months ago I was able to visit a functional medicine doctor for the first time, and I learned a lot! I need to start healing my gallbladder and liver in particular – after a few rough pregnancies I really needed some work! 

The doctor said that among the healthy foods I need to eat (lots of artichokes and leafy greens), I have to add bone broth every day. I don't mind it at all, because it has been great for me AND the kids! This broth (made with just a chicken carcass) would be a THM FP. 

To make this process as easy and painless as possible, here is what I do:

  1. Make Ina Garten's whole roasted chicken recipe with a side of roasted veggies (this is a Trim Healthy Mama S meal). It's easy, SO delicious, and far superior to a rotisserie chicken you get from the grocery store. I use the Costco whole organic chickens for this recipe – I cook one, and freeze the second to use later in the month. Please DON'T throw out the garlic you used to make the chicken.
  2. After we've eaten, I pick the rest of the chicken off of the chicken carcass and refrigerate it. I usually either throw it over a big green salad for lunch the next day or use it in another recipe – like this Low-Carb Chicken Divan Casserole. This is also the time to take the garlic from the chicken recipe and refrigerate it to use later.  
  3. For the healing chicken stock – I put the chicken carcass in a big pot or crockpot, fill it up with at least six cups of filtered or purified water, and add 1 onion cut in half, 2 carrots, 2 stalks of celery, and a tablespoon of apple cider vinegar. Let it all sit for about half an hour, then bring to a boil (or just turn the crockpot on if you're using a crockpot).  I simmer the broth for 24-48 hours, or cook it in the crockpot on low for the same amount of time. About 30 minutes before it's done, I throw in some garlic (you can use the leftover garlic from your chicken dinner or use a fresh bulb) and a bunch of fresh parsley.
  4. When it's done, I strain it into small jars and freeze whatever I don't think I'll use that week. 

If you use a chicken carcass to make bone broth, you don't have to skim the fat off as some broth recipes ask you to do, because there is little to no fat left to rise to the top as it cools. I've experimented quite a bit with this and have found minimal fat content with this chicken carcass method. Just make sure you pick off all of the skin and meat to keep it as an FP. You can season it before you start simmering the broth, or leave it plain and season it before you use it, it's totally up to you. 

After it's done, this bone broth is incredibly healing and delicious. We use it to cook quinoa and brown rice or just drink it straight (as my doctor has suggested). It's a great way to boost your immune system, and an excellent remedy for illness.

Homemade Bone Broth / Chicken Stock
Nourishing, easy chicken broth
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Ingredients
  1. **For roasted chicken ingredients, follow instructions at recipe link to roasted chicken**
  2. chicken carcass from organic chicken
  3. filtered water
  4. onion
  5. 2 carrots
  6. 2 ribs of celery with leafy tops
  7. apple cider vinegar
  8. garlic (or use leftovers from roasted chicken)
  9. fresh parsley
Instructions
  1. Put carcass, water, onion, carrots, celery, and apple cider vinegar into a large pot or a crockpot;
  2. Let ingredients sit for about thirty minutes;
  3. If using a pot, bring to a boil, then turn down to a simmer for 24-48 hours;
  4. If using a crockpot, turn the crockpot on low and cook for 24-48 hours;
  5. 30 minutes before the broth is done, add the fresh parsley and garlic;
  6. When broth is finished, strain everything out, then cool and put into jars. You can leave a week's worth in the fridge and freeze the rest!
https://thewellplannedkitchen.com/

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7 Comments

  1. Love it! I just made chicken stock last night because we’ve got our own health issues to buckle down on over here. Also – I LOVE soup! I’m so excited it’s finally soup season!

  2. I also need to drink homemade broth for health reasons and have wondered how to incorporate this in THM. So would a cup of broth alone be considered a FP? Or would I need to have something else along with it?

    Also, I just want to THANK YOU from the bottom of my heart for your 31 day menu plans. I can’t tell you how helpful they are for me, as I work outside of the home full time and need a structured menu to work from. Your knowledge is so helpful for a total newbie. Thank you again!

    1. You’re welcome! I’m already doing this for my family, so I’m glad to share!

      I calculated about 2 grams of fat per cup of broth. If you refrigerate the bone broth and skim any fat that rises off of the top, it will have even less than that. So, yes, it’s an FP, and my doctor told me to have 1/2 cup twice a day (but you may be doing it differently). I just have the broth with lunch and dinner. My understanding is that while bone broth is rich in good protein, it’s not a complete protein, but it’s very good for you!

  3. Hi, Jen! I have loved having your meal plans and menus and shopping lists. It has been so helpful to me as a working mom. I recently purchased your 365 meal plan ebook and I downloaded it on my personal computer that I keep at work. Everything worked fine, until I thought I lost it on my computer and kept trying to download it. I never did lose it…my husband helped me find it. My question for you is that I wanted to download it on my home computer and it is giving me a message that i have to contact the merchant. Is there anyway you can help me with this? Thank you so much!

  4. Hi!
    I’m trying to find a contact for you as this really isn’t a reply, it’s a question about something I ordered….if this is the right place, let me know!
    Thanks in Advance,
    Kim

  5. Hi Jen,
    So I purchased perpetually prepped kitchen bundle back in September. I thought I saved it in my downloads. Long story short I just found it in my reading list but it won’t open. It says access denied when I click on it. Any help is appreciated.
    Thanks,
    Donna Landers
    Dland44192@aol.com

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