Bone Broth is like a magic elixir!Jump to Recipe
Bone broth is highly nutritive, and contains proteins that help to heal your gut. These proteins are also great for the health of your connective tissues – your joints, your skin, your nails, your hair. Once you realize how easy this is to make (and how much more flavorful it is) you won’t ever buy another can of broth again!
This bone broth recipe is what I typically use for poultry (either turkey or chicken). When making chicken broth I usually take the entire chicken, meat and all, and put it in a large stock pot with the remaining ingredients. Once the broth is done cooking you can pull the chicken meat from the bones and save it for soup or other recipes.
A few of the recipes that I have used my pulled chicken in are:
Lemongrass Chicken Lettuce Wraps, chicken enchiladas, curried chicken salad, chicken pot pie, chicken tortilla soup, and many more that we promise to share with you! In the meantime, use this broth to make my Aunt Jayne’s dumpling noodles or easy turkey soup (which can also be made using chicken). The pulled chicken keeps well in the fridge and is super easy to measure out for your weekly meal prep!
Alternatively, if I have made roasted chicken or turkey, after all of the meat is carved and only the left over bones remain, add the bones to a large stockpot with carrots, onions, and celery. Fill the whole thing with water and a few spices and make my bone broth from that. Yes, you can make it from just the bones you’ve got left over!
Easy Chicken Bone Broth (Paleo)
Easy nutritive bone broth. This is a great staple to have in the freezer and can be used as a base for all the recipes that call for canned broth. Homemade broth is so much more flavorful and nutritious!
- Whole Chicken or Turkey including the giblets and neck bones
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 onion quartered leave skin on
- 2 carrots broken into large pieces
- 3 stalks celery torn into large pieces
- 1 bunch parsley torn
- 1 tsp all spice berries
- 1 tsp whole peppercorns
- 1 tsp dried juniper berries
- 1 tsp brown mustard seeds
Add everything to a large stock pot, using the whole chicken or turkey, including the giblets and neck bones. (For turkey broth I use the leftovers from Thanksgiving dinner).
Cover with water, and bring to a boil. Boil for 5-10 minutes, but be careful not to let the pot boil over.
Reduce heat and simmer for 2 hours (add extra water if needed), then let the mixture cool.
Pour the liquid through a strainer, and save this bone broth in a large container for storage!
Once the meat is cool enough, pull from bones and save for other recipes. Discard the vegetables.
You can use a whole chicken or the leftover bones from a roasted chicken.
Alternatively, ask your butcher for bones. They are usually really inexpensive. Remember that the real nutrition here comes from the connective tissue so chicken feet, necks and backbones also work. They are rich in connective tissue that breaks down while cooking.