Chicken Bone Broth That Gels
By Monica Ford - realfooddevotee.com

Many of my clients are referred by health care practitioners specifically for good quality bone broth. I have seen quality bone broth improve the health of clients, friends and loved ones. It has also changed my health for the better. So, if you’re in the SoCal area, we’d be happy to deliver beautiful bone broth to your door. Just check out the menus tab on our site. If you want to make it in your own home, read on!
First, bone broth is the secret to any good sauce, soup or meal. Learned chefs and our ancestors have known this for ages. In fact, MSG is now added to thousands of processed foods as a cheap - all be it neuro-toxic - method of mimicking the bone broth taste we have evolved to seek and love. It is that savory umami saturated flavor of real quality bone broth that we desire.
Second, bone broth has long been the traditional food of healing. Chicken soup is our age old, go-to cure for a cold. That philosophy remains even through we have all but lost the art of making true chicken bone broth.


Make Broth That Gels & A Body That Rocks!

There are many other wonderful components of bone broth in addition to gelatin. For instance, a generous serving of minerals in which the Western diet is lacking. But, let’s talk gelatin. Because, gelatin is sexy! I’m serious!
The process of cooking breaks down collagen into gelatin, which makes amino acids like glycine, poline and glutamine more bio-available. We need these amino acids to create and support connective tissue. How do we see the benefits? Stronger tendons which connect muscle to bone, firmer skin, strong teeth & nails, more lubricated joints, fortified digestive lining, more efficient digestion and a general decrease in inflammation in the body. I could go on and on but, let’s get to the recipe so you can make broth that gels and a body that rocks!


My Secrets For Perfect Bone Broth

Tips:
• Make it easy on yourself! Good equipment + good planning
• Use a crock-pot. You can leave your broth to cook for as long as you want without worrying about leaving the house. I like this one
• Want to use your gas stove? Try a flame-tamer for long cooking. I use this one
• Want to make a big batch? Gift yourself a new heavy bottom stockpot. You’ll use it forever! You'll love this one
• Bones from animals raised on pasture yield a consistently more gelatinous bone broth
• Stick with my ratios below for a consistently gelatinous broth
• Ask your butcher to cut the bones into manageable pieces
• Intolerant or allergic to vegetables or vinegar: If you are healing a digestive issue and are intolerant to any of these ingredients, simply omit them for now.
• Be a batch cooker: Feel free to make a large batch and freeze some of the broth in convenient portions for other uses like this BBQ Dipping Sauce
• Your water level should cover the bones in the pot by no more than 2 inches
• Did your GAPS or other health practitioner tell you to consume meat stock instead of bone broth? Follow the below recipe, omitting vinegar and cook for 3 hours instead of 12-24.


Chicken Bone Broth Ingredients

• 1 whole chicken including giblets or 4 lbs. chicken backs & necks
• 2-3 chicken feet
• 1 chicken head, optional
• approximately 5 quarts of cold water (your water level should cover the ingredients by no more than 2 inches)
• ¼ cup apple cider vinegar, optional. I use this one
• 2 cups of saved vegetable cuttings or the below
• 1 yellow onion, quartered
• 1 head of garlic, crushed
• 2 carrots
• ½ bunch parsley
• 1 tsp. unrefined salt. I love this one

Chicken Bone Broth Method

• Add chicken parts, vinegar , salt and cold water to a heavy bottom stock pot or crock pot and bring to a vigorous simmer
• Skim the crock pot love to make this easy with this handy tool
• Add all other ingredients except parsley
• Bring to a low simmer and cook with a snug lid on for 12-24 hours.
• Add parsley at the last 30 minutes of cooking
• Strain through a fine metal sieve set over another pot. This one is super fine which I love!
• Chill the broth. The fat will rise to the top which you can either mix into the broth or skim, save and use for other cooking or discard.

Active Time: 30 minutes
Yields: 4-5 quarts

Chef Notes

Meat Stock Variation: Did your GAPS or other health practitioner tell you to consume meat stock instead of bone broth? Follow the below recipe, omitting vinegar and cook for 3 hours instead of 12-24.

Learn how to make Beef Bone Broth that Gels Here