Saturday, October 20, 2012

Crock-pot Chicken Stock/Broth

Homemade chicken stock is so healthy and convenient, I felt almost obligated to make some in preparation for the winter months ahead. A good homemade chicken broth will boost your immune system, aid the digestive system, and has even been said to prevent depression! A must during cold and flu season. 

I have yet to obtain a good stock pot, however, and put off the task until I had an, "Oh, duh!" moment while washing some leftover chicken soup from my crock-pot.

I compiled this recipe from numerous sources and it was molded around what was available to me at the time. I suggest wild experimentation when you try this yourself. :) 

Crock-pot Chicken Stock/Broth
Leftover Chicken Bones (necks, backs, wings, legs, etc.)
1-2 Tbls Apple Cider Vinegar
1-2 Tbls Coconut Oil
Dash of Cayenne Powder
2 Tbls Sea salt
1/4 cup chopped/grated Ginger
4 cloves crushed, chopped Garlic
1/2 cup Chopped Parsley
Place Chicken Bones in crock-pot. Cover with water and vinegar and let sit for one hour (The vinegar will help draw out the minerals in the bones).
Add coconut oil, Cayenne, Salt and Ginger. Turn your crock-pot on and cook 10-12 hours.
1 hour before the broth is finished, add Garlic and Parsley.
Pour through a strainer, then divide and freeze! 

I plan to perfect this recipe over the years, making it as healthy and flavorful as I can. Feel free to comment with any suggestions!

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