Homemade Chicken Bone Broth

Bone broth, we’ve heard it’s good for us but how exactly do we make it? It’s really quite easy and there isn’t really a right way to do it.

The most important things are:

The quality of your bones. When possible opt for pasture-raised and organic. This is why I source from The Food Farm because that is how they raise their chickens and cattle. You won’t find better (and they deliver).

The water you use. Filtered is what you need for broth. If you don’t have a filter, get a carton of water and use that.

What you need:

2-3 chicken carcasses (one of mine was from roast chook the night before)
500g chicken feet - completely optional but produces a gelatinous broth
2 Tbsp of apple cider vinegar (with the mother) draws the nutrients out of the bones
Sprinkle of peppercorns
A small handful of fresh thyme - optional

Cover with water, about an inch over the bones. Bring to the boil in a large pot and then reduce uncovered on a gentle simmer for 4 hours. Strain and repeat for a second (not as strong) broth.

Or use an instant pot or slow cooker.

Yes, you can use vege scraps, but I don’t. I like a clean and clear taste because I freeze broth in ice come trays to add to smoothies and also use it to make brothsicles (ice blocks) for my girls.