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
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
1 bunch fresh parsley
- 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.
- 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.
- 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.