RECIPE OF THE WEEK- Chicken Stock (Bone Broth) Recipe

08 Aug RECIPE OF THE WEEK- Chicken Stock (Bone Broth) Recipe

PREP TIME: 20 MINS | COOK TIME: 14 HRS 30 MINS | TOTAL TIME: 32 MINS

ingredients:

12 cups filtered water
1.5kg bone-in chicken parts and gizzards
1 tablespoon apple cider vinegar
1 onion, peeled and quartered
3 large carrots, diced large
4 cloves garlic, smashed
2 stalks celery with leaves
2 bay leaves
1 teaspoon tumeric
1 teaspoon ginger
2 cloves
1 bunch fresh parsley

instructions:

  1. Place the water and chicken parts in a slow cooker and cook on high for 2 hours. Skim off any foam from the surface and remove the chicken. Shred the meat off the bones, and set the meat aside. Return the bones to the pot.

  2. Reduce slow cooker to low. Add all the remaining ingredients, except the parsley, to the pot and cook on low for 12 hours or on high for 6 hours. Turn off the pot, skim the fat off the top, stir in the parsley, and cover for 30 minutes.

  3. Strain the broth through a fine-mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.