Crock Pot Chicken Bone Broth (Edit recipe)

96 recipes
|
11 followers

Now I know that most people have their own recipe for creating a gelatin and nutrient rich broth, and there are tons of good write ups as to why it’s beneficial. I have yet to see one out there that incorporates kombu to boost important sea minerals like magnesium, which can be highly beneficial for epilepsy and other neurological treatments. Using kombu also seasons the broth perfectly so you don’t have a bland broth that requires adding salt later.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

8 hours

INGREDIENTS

Serves: 1

Ingredients

2 lb Chicken Feet
2 Chicken Backs
1 head Garlic, of, sliced in half
1 Onion, quartered
4 Carrots, large, washed and chopped
4 Celery, stalks with the leaves, chopped
2 sprigs fresh Rosemary
4 sprigs fresh Thyme
1 pieces Kombu, large
1 Tbsp Apple Cider Vinegar
Water, filtered, cold

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a large Crock Pot and pour filtered water on top until full.
Cook on HIGH 8 hours. Overnight works best.
Once 8 hours have passed, allow mixture to cool somewhat for straining.
Strain broth by removing large pieces first and then the smaller pieces by pouring the broth through a fine strainer or cheesecloth. Discard particles.
Allow broth to cool to room temperature. Once cool, place broth in an airtight glass container and place in fridge for up to 3 days. Alternatively, you can divide broth between several mason jars and freeze for later use.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2117
Fat:	133 g
Carbohydrates:	39 g
Protein:	181 g
Cholesterol:	763 g
Sodium:	736 mg
Fiber:	8 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.