Crockpot Bare-Bones Chicken Bone Broth
Bone broth is the OG of collagen! If you’re looking to reap the benefits of collagen, theres no better source than leftover bones.
INGREDIENTS makes about 8 cups
1 Organic Chicken carcass
2 Chicken feet (optional)
2 TBSP of ACV
10 Whole Pepper Corns or 1 tsp of Ground Pepper
1 tsp Himalayan salt
INSTRUCTIONS
Prep Time 5 min Cook Time 12-24 hours
Pick your chicken 90% clean of meat, I leave chicken wings since they don’t yield much meat and keep any extra skin.
Place chicken and all contents into a crockpot with just enough filtered water to cover the contents. Too much water can dilute your broth.
Turn on low heat for 12-24 hours.
Strain and store in an air tight glass dishes or jar.
Will keep up to 4 days in the fridge or 3 months in the freezer. Don’t freeze in glass! I suggest reusable stasher bags.
The perfect broth will gel once cooled, totally normal, this is all the wonderful collagen. Heating will bring it back to a liquid. To prepare for sipping, I reheat on the stove and flavor with Himalayan salt or coconut amino’s.
Mishi Tips:
-For additional flavor add a couple garlic cloves, 1/2 onion, 2 stalks of celery, 1-2 carrots and herbs such as parsley, thyme, rosemary or bay leaf.
-If adding veggies I recommend add 2-3 hours before you remove from the heat, they can make your broth bitter if cooked for too long.
-For an extra boost of collagen goodness add in chicken feet!
-I like to use broth for sipping, baking (any recipe that calls for water + is savory), soups and steaming veggies.
I highly recommend using a chicken carcass from a quality source such as organic and or pasture raised.
