Best Chicken Bone Broth Recipe
Channel: Jo's Kitchen Capers
Date: 2019-02-22

This recipe is Phase 2 compliant, if you are doing the 4 Phase Fat Elimination Protocol.  When not on the protocol the only changes I make is adding carrots. a
It’s important that you use quality bones when making the broth to get the benefits.  Get to know your local butcher or source quality meats and produce from your local Farmers Market.  This way you can meet and talk to the farmers producing our food and know that you are buying foods that don’t contain hormones, sprays and chemicals that can seriously effect your health.


The most important thing that makes this broth Phase 2 compliant is removing all of the fat before using.

Chicken Bone Broth - approx. 3-4 litres

2kg chicken bones 
(neck, feet, frames or leftover bones from cooking)
3-4 cloves of garlic
Herbs of choice (thyme, oregano, marjoram, sage, parsley, bay etc)
A good splash or two of apple cider vinegar
Filtered water
1 Tbsp peppercorns
1-2 drops clove oil  (or 3-4 whole cloves)
5-6 drops lemon oil (lemon rind)
Method
1.  Add the bones, salt, peppercorns, apple cider vinegar and essential oils to slow cooker bowl, (if you are cooking on the stove add all to a large saucepan).   2.  Cover with filtered water, they should be submerged, try to fill the with as much water as you can.
3.  Add fresh herbs and vegetables.
4.  Place the slower cooker dish into slow cooker with lid on.  Cook on low setting for 24 hours.  If you are cooking on stove top and bring broth to the boil.  
5.  Remove any scum that rises to top of broth.
6.  When it comes to boil, reduce it to a simmer. Simmer the bones (with the lid on) for 12-24 hours.  
7.  When ready, remove from heat.  Strain bones and vegetables through colander and allow liquid to cool.  
8.  Refrigerate overnight or until completely cold and the fat forms on top.
9.  Skim all of the fat off the surface, (when not on protocol you can use this fat for cooking with).
10.  Pour the broth into glass jars and store before storing in the fridge or freezer (use freezer safe glass jars and remember to leave space at the top as it will expand as it freezes).
 
Use within 1 week once refrigerated.
Note: During cooking time check water level and top up with filtered water.

I use essential oils a lot in my cooking and absolutely love them & the depth of flavour they add to dishes. Using whole fresh food is best where possible, but I don’t always have an abundance of fresh herbs so the oils are also a great back up.  Plus my lawnmower man annihilated my herb garden recently thinking they were weeds!!!!!  I went to get parsley and sage for my broth to be greeted with an empty herb patch.  They will all regrow quickly with some TLC and hopefully Mark will now know the difference between Italian parsley and a weed!
Note: If using essential oils make sure they are pure.
Enjoy this broth as a delicious nourishing drink and add to soups, stews and stir fries
You can change the types of bones and tissues from many types of animals to make good broth. Bone broth contains important nutrients and minerals. It is a beneficial dietary addition for many people.
The addition of apple cider vinegar helps release nutrients from the marrow within the bones, as well as break down other tissues into the water. Using good quality organic bones results in a more flavourful, nutritious broth.
Adding bone broth regularly in your diet, may be beneficial to your joints and digestive system, among other things.
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