Bone broth is an ancient recipe dating back 2,500 years, when it was used in Chinese medicine to promote kidney and digestive health. Today, this recipe is used all over the world. Bone broth is rich in vitamins, minerals and amino acids. It also contains a large amount of collagen, which can contribute to bone and joint health. If you have digestive problems, broth is for you! These nutrients are easily absorbed by the body, making them more available to the body.
- Bones and carcass of 1 chicken
- 12 cups filtered water
- 2 tablespoons of apple cider vinegar
- 1 generous pinch each sea salt and black pepper
- 1 sliced lemon
- 2 tablespoons of cricket powder
- Add the bones leftover from a whole roasted chicken to a large pot.
- Add the lemon wedges and rosemary that were cooked with your whole roast chicken.
- Top with filtered water until generously covered. This should reduce down by about 1/3, leaving you with 6-8 cups of bone broth.
- Add in a bit of salt and pepper to season the broth.
- Then add apple cider vinegar and 2 tablespoons of cricket powder. You can also add lemon juice.
- Bring to a boil, then reduce to a simmer and cover. Cook for 12 hours, or until reduced by ⅓. The more it reduces, the more intense the flavor will become and the more collagen will be extracted.
- Strain the broth and discard the bones. You can drink it immediately or store it in glass jars for up to 1 or 2 months in the freezer. Be sure to leave a few inches at the top of the jar to allow for expansion in the freezer.
Notes: Bone broth gels in the refrigerator because of its collagen content. But don't panic, this is perfectly normal. Just heat it up and your broth will be ready!