Reset your metabolism with my super flavorful, nutrient dense, super absorbable bone broth recipes! Here I am posting a recipe for poultry broth, stay tuned for my red meat bone broth recipe. Your family, and your waistline will love it!!
Poultry Bone Broth
A broth diet does not have to be without flavor! Add whatever spices and herbs to taste. Also change it up, sometimes using different garnishes or different vegetables too.
2 lbs. (or more) bones from a healthy source* (chicken or turkey)
Bones should be from the backs, necks and feet (optional)
*organic and free range chicken or beef
4 quarts filtered water
¼ cup Bragg’s apple cider vinegar
3 bay leaves
1 medium onion, (1 cup)
2 carrots, chopped, (about 1 cup)
2 stalks of celery, ½ cup chopped celery
½ cup chopped fresh parsley
1 tsp. dried rosemary
1 tsp. dried sage
2 tsp. dried thyme
2 tsp. sea salt, added to the last 30 minutes
½ tsp ground black pepper
¼ tsp. ground turmeric (mild spice that is an anti-inflammatory)
Optional: 1 bunch of parsley or cilantro, ¼ cup sliced scallions, and additional herbs or spices to taste.
- In a large stewing pot, add the bones, water, vinegar and bay leaves. Let this sit for one hour so the vinegar can start to pull calcium and minerals out of the bones. Bring to a boil (high on a crock pot or slow cooker) for a few hours. Then lower the heat to low and keep this going for 24 hours.
- Second day, add vegetables and herbs except for salt and pepper. Keep temperature on low and continue cooking for at least another full day. Then add salt and continue to cook for a few more hours. Broth is best when you can cook it for at least 2-3 days.
At this point you can either strain the entire soup and discard the vegetables and bones. Place soup in containers for the next few days consumption. Or you can leave the broth going on low and start scooping out broth by pressing the ladle down into the pot and let the ladle fill with broth. Add back equal amounts of water. You can keep this going for several days.
Do not skim the fat, the fat is what will give you energy and make you feel satisfied. You can also blend the soup alternatively to create a ‘cream of chicken soup’. The fat will enhance the flavor and thicken the soup. There is not that much fat from poultry if you are using, backs, necks and feet.