WHOLE CHICKEN BONE BROTH – DONE 3 WAYS
This is a dish that is almost a weekly favourite in our house, especially as the cooler weather sets in. We almost need a second slow cooker so that we can keep one on the bench with this Perpetual Chicken Bone Broth going for most of the week and another one for other meals… hmmm I might really have to think about that. 😀
So the way we do it is we slow cook a whole chook, vegetable off cuts/scraps, diced vegetables, herbs & aromatics, apple cider vinegar and water.
We use the breast meat and some of the diced vegetables the first night and make a Chicken Noodle Soup, either with rice noodles or zoodles. Then we top it up with water and leave it to slow cook for the next day. The second night we use the thigh and drumstick meat and the rest of the diced vegetables and make a chicken curry. Then we top up the water again and either add in more diced vegetables or any vegetable offcuts/scraps such as carrot tops, zucchini ends, broccoli stalks, vegetable peel etc and again put it on to slow cook for the rest of the week. At any point during the week we just grab a ladle and have a cup of broth to drink, or we can use the broth at the end of the week as a base for a delicious pumpkin soup etc.
So that ONE WHOLE BIRD has been the base to make 2 complete meals, broth to drink or use as a base for soups etc as well. Talk about an awesome, easy, multitasking dish that is so full of nutrients and goodness for your bodies too!
Here are some of the health benefits of eating bone broth:
- It can heal the stomach and aid digestion.
- It can help fight the infection that causes colds and flu. (Eating chicken soup when you’re sick really is good medicine!)
- It can reduce joint pain.
- It can help repair bones and make them stronger.
- It is good for skin, nails, hair, and teeth.
WHOLE CHICKEN BONE BROTH
- 1 Whole Free Range Chicken
- onions (unpeeled) (use leeks if Low FODMAP)
- garlic (unpeeled) (leave out if Low FODMAP)
- celery (including leafy tops)
- carrots (unpeeled)
- whole peppercorns
- bay leaf
- fresh thyme
- Roughly chop the celery & carrots into pieces. Leave the nutritious peels on the carrots and leafy ends on the celery.
- Roughly cut the onion/leek Leave the skin on–it has valuable nutrients. Plus, the skins add rich color to the broth.
- Cut the entire garlic head in half crosswise. That’s all the prep it needs. Easy, huh? As with the onion, you should leave the peel on, because it has health boosting nutrients.
- Add all of the ingredients to the slow cooker and place the chicken on top. If your chicken won’t fit in whole, you can chop it into pieces.
- Top with water so all ingredients are covered and mix in 2tbspn of apple cider vinegar.
- Leave it to soak for about half an hour before turning it on. This helps leech the nutrients from the vegetables and chicken bones as they cook; yet it’s not enough to be noticeable in the flavor of the broth (the milder flavored cider vinegar is recommended over white vinegar).
- Cover and cook on low for 12 hours. Honestly, the time is very flexible. The result the next day is a healthy chicken broth with amazing flavour.