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Chicken Bone Broth

GF | DF | EF | NF | RSF
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Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, Drinks, Family Meals, puree, Soup

Equipment

  • Large pot or slow cooker
  • Ladle or large spoon
  • Knife
  • Cutting board
  • Strainer or fine-mesh sieve
  • Airtight containers or ice cube trays

Ingredients
  

  • 1 chicken preferably organic
  • 1 bag chicken feet/necks
  • 2 carrots  chopped
  • 2 sticks celery chopped
  • 1 brown onion chopped
  • herbs (I used the celery stalks, parsley, thyme, sage and bay leaves)
  • 2 tbsp apple cider vinegar
  • black peppercorns 

Instructions
 

  • Add all ingredients to a large pot or slow cooker and fill with water until covering. 
  • Bring to just below boiling point then reduce to a simmer. Cook for 2 hours then remove chicken (check that it is cooked through) - remove meat from the chicken and place the carcass back into the pot. The meat can then be eaten or stored in the fridge for 3 days.
  • Simmer for 12-24 hours (you may have to top up the water a few times as it evaporates, if you don’t the broth will be more gelatinous but you will have less of it).4. Strain the stock and discard solids.
  • Cool to room temp then place in airtight containers/ice cubes.
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