Bone Broth with Chicken Necks
This nourishing bone broth made from chicken necks is rich in collagen, minerals, and amino acids that support joint health, gut health, and overall well-being. Slowly simmered with vegetables and herbs, it delivers deep flavor and essential nutrients.
Ingredients
- Ingredients:
- 2 lbs chicken necks organic/free-range preferred for higher nutrient quality
- 8 cups filtered water
- 2 tbsp apple cider vinegar helps extract minerals from the bones
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic smashed
- 1 tsp sea salt adjust to taste
- 1 tsp whole black peppercorns
- 1-2 bay leaves
- Optional herbs: Thyme rosemary, parsley
Instructions
- Cooking Instructions:
- Prepare the Chicken Necks:
- Rinse the chicken necks under cold water and pat them dry.
- For a deeper, richer flavor, roast them at 375°F (190°C) for 20 minutes before simmering.
- Combine Ingredients:
- In a large pot or slow cooker, add chicken necks, vegetables, and seasonings.
- Pour in water and add apple cider vinegar to help release nutrients.
- Simmer Slowly:
- On Stovetop: Bring to a gentle boil, then reduce heat to low and simmer for 12-24 hours.
- In Slow Cooker: Set on low for 24 hours.
- In Instant Pot: Use pressure cook mode for 2-3 hours.
- Strain & Store: Remove solids using a fine mesh strainer.Let the broth cool, then store in glass jars in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Tips to Enhance Your Bone Broth
- Boost Flavor & Nutrition: Add turmeric, ginger, or lemongrass for anti-inflammatory benefits.
- Increase Collagen Extraction: Break the bones slightly before cooking.
- For a Gelatinous Texture: Ensure a long, slow simmer to extract more gelatin.
- Use for Multiple Recipes: Drink it warm, use as a base for soups and stews, or blend into sauces.