Gluten-Free Bone Broth
Bone broth is a healing tonic that may help you control inflammation, joint pain and reverse the signs of aging. Sip on bone broth as a lunch or snack replacement, or enjoy in soups, rice or gravies.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 10 servings
- 2-3 lbs. chicken bones (backbone, neckbone, wings, legs, etc.)
- Gizzards from one chicken (optional)
- Feet from chicken (optional)
- About 4 quarts cold filtered water
- 2 Tbsp. apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, leave peels on and coarsely chopped
- 2 celery sticks, coarsely chopped
- 1 bunch parsley
- 2-inch ginger or tumeric root (optional)
- Sea salt or Kosher salt to taste
Cut chicken into several parts (ask butcher to cut a whole chicken into 8 parts + neck, gizzards and feet – if possible).
Place boney chicken pieces in large stainless steel pot with water, vinegar and all vegetables except parsley.
Bring mixture to a boil and remove scum that rises to the top.
Reduce heat, cover and simmer for 8-24 hours. The longer you cook the stock, the richer and more flavorful it will be. Remember to simmer your broth - it should always be at a rolling boil.
About 1 hour before finishing the stock, add parsley. This will impart additional mineral ions into the broth.
Remove large chicken pieces with a slotted spoon (if there is meat on the bone, remove and use the meat for other dishes).
Strain the stock into a large bowl and reserve in your refrigerator until fat rises to the top and congeals - usually overnight.
Skim off the fat (and discard) and reserve the stock in covered containers in your refrigerator or freezer.
Calories: 16kcal | Carbohydrates: 3g | Sodium: 18mg | Potassium: 119mg | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 9.7mg | Calcium: 19mg | Iron: 0.4mg