Homemade Bone Broth, Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- salt and pepper
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 tablespoons extra-virgin olive oil
- 1 head garlic
- 1 onion, halved
- 1 lemon, halved
- 1 whole pastured chicken
- 1 large yellow onion quartered
- 1 bundle of fresh herbs of choice (i recommend sage
- bones and carcass from the above whole chicken
- 1 bundle fresh herbs (you can use the bundle from th
- 2 chicken feet (optional)
- cloves from an entire head of garlic
- 2 tablespoons raw organic apple cider vinegar
- cold filtered water
- Carbohydrate 14.4553350041419 g
- Cholesterol 0 mg
- Fat 13.8028500275977 g
- Fiber 2.58255001857361 g
- Protein 2.1695850006998 g
- Saturated Fat 1.95348000384455 g
- Serving Size 1 1 quart (107g)
- Sodium 44.1842864616932 mg
- Sugar 11.8727849855683 g
- Trans Fat 0.426540000750651 g
- Calories 182 calories
Remove the neck, gizzards and other organs from inside the chicken and season with salt and pepper. Stuff your chicken with the onion, garlic, lemon and herbs. Rub olive oil over the skin and season with salt and pepper.Roast at 425F for 1 hour, or until an internal thermometer reads 165F. Carve the chicken and enjoy the meat however you like to eat it. Reserve the bones and carcass.Place the chicken bones and carcass in a large slow cooker. You can include the onions, garlic and herbs that were stuffed in the roasted chicken, but leave out the lemon.Add the bay leaves, chicken feet, additional onion, garlic, peppercorns and vinegar and fill with enough filtered water to cover the bones. Set your crockpot to low heat and cook for 24 hours, checking occasionally to ensure bones remain covered with water. Add more water as needed.Remove the bones and solids with a slotted spoon and strain the stock through a fine-mesh sieve into a large glass bowl. Enjoy!
