About the Recipe
Introducing our nourishing bone broth recipe, a powerful elixir designed to support your overall well-being. Packed with essential nutrients, this rich, flavorful broth promotes gut health, joint and bone wellness, boosts immunity, and even enhances your natural beauty.
Whether you sip it warm or use it as a base for soups and stews, you'll experience the transformative benefits in every sip.
Made with wholesome organic ingredients and ready in a fraction of the time thanks to the pressure cooker, this ancient remedy is perfect for everyday wellness—fuel your body and elevate your routine with this simple, nutrient-packed powerhouse!
Ingredients
1 Whole Organic Chicken cut into pieces
2 Carrot (Organic unpeeled cut into big pieces)
1 Yellow Onion (Unpeeled cut into 4)
1 Parsnip
1 Celery Root (Organic, Unpeeled and washed through, cut into 4 )
2 stalks Celery (Organic, cut into big chunks )
2 cloves Garlic (Unpeeled cut into 2)
2 Bay Leaf
1 tbsp Herbamare or sea salt (to taste)
1-2 tbsp Apple Cider Vinegar with"MOTHER" (to help extract all that goodness from the bones!)
Water (enough to cover the chicken and later fill the pot)
Preparation
Slow Cooker:
Place your whole chicken in the slow cooker. Add apple cider vinegar and enough water to cover the chicken. Let it sit for 30-45 minutes before turning on the slow cooker—this gives the vinegar time to start extracting all the goodness from the bones.
Add the carrots, onion, parsnip, celery root, celery, garlic, bay leaves, and Herbamare or salt.
Fill the slow cooker with water until it almost reaches the top. Set the slow cooker to low and cook for 12-24 hours. The longer it cooks, the richer the broth will be.
After cooking, carefully strain the broth using a sieve. Discard the vegetables and remove the chicken and bones. You’ll notice the bones will be super soft—packed with all that calcium!
Pour the broth into jars.
Stovetop:
In a large stockpot, add the whole chicken, apple cider vinegar, and enough water to cover the chicken. Let it sit for 30-45 minutes before heating. Again, this step is key to extracting the nutrients from the bones.
Add the carrots, onion, parsnip, celery root, celery, garlic, bay leaves, and Herbamare or salt.
Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover with a lid and let it simmer on low heat for 12-24 hours. Make sure to check occasionally and add more water if needed.
After the broth has simmered to perfection, carefully strain it through a sieve, discarding the veggies and chicken bones
Transfer the broth into jars.
Notes:
Storage: Your bone broth will keep in the fridge for 5-6 days. If you want to store it longer, pour it into ice cube trays and freeze. Once frozen, pop them into a freezer-safe bag—easy to grab whenever you need a boost of goodness.
Fat: You might notice a layer of fat on top once it cools—this is full of healthy fats! You can skim it off or leave it for added richness. I like to save it and use it in other recipes for cooking.
Use It In Everything: This broth is incredibly versatile! Use it as a base for soups, stews, curries, or even to cook grains like quinoa. Or simply sip it warm—it’s like a cozy hug for your gut.
Why Organic Matters: Since the pressure cooker extracts every bit of minerals and vitamins, it’s super important to use organic ingredients. You don’t want any extra hormones, chemicals, or pesticides ending up in your nourishing broth.
Final tip:
Save those extra bones from your meals! Pop them in the freezer and pull them out whenever you’re ready to make your next batch. This is all about creating healthy habits that work for your busy life.