After you roast, or otherwise cook a chicken, do you use the bones to make broth? It’s so wonderfully healthy, easy to digest, and a great way to stretch your food budget dollars. Using pliers, I have found a way to extract even more minerals from those bones! I always crack the bones before making the broth so that all of the marrow is released. Here’s how I make chicken bone broth: I cover the cracked bones with water and add a whole peeled onion, several carrots, a bunch of celery leaves, and a few bay leaves. I also add a tablespoon or two of apple cider vinegar to further release the minerals. I bring this to a boil and then slowly simmer for 8 – 24 hours. This may also be done in a crockpot. Cool the broth and strain. I pick out any meat that was left on the bones, especially the tender meat from the neck. I use this if I am making chicken soup, or use it in another dish if I just want broth. My broth is much darker than any from a can because of all the added minerals. And it’s oh so delicious! If you don’t have pliers in your kitchen, I highly recommend that you remedy that soon. What other ways do you use pliers, or other tools, in your kitchen?
For more info on beef, chicken and fish broths, see Nourishing Traditions by Sally Fallon and Mary Enig.
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