Crockpot Healing Bone Broth
- 3 – 4 pound organic, free range whole chicken
- 2 - 4 carrots, roughly sliced
- 1 - 2 onions, very roughly chopped
- 2 stalks celery, roughly sliced
- 1 bunch parsley
- 3 - 4 Tab. organic, unrefined apple cider vinegar (with the "mother")
- 1 - 2 tsp. dulse or kelp flakes, optional
- 2 tsp. sea salt
- ½ tsp. freshly ground black pepper
Place vegetables in crockpot. Add chicken (cut up chicken to reduce cooking time). Top with remaining ingredients except parsley. Add water to fill crockpot. Cover and cook on high until boiling (1 – 2 hours), then cook on low until chicken is cooked through (Total chicken cooking time is about 4 - 5 hours; It's done when meat is so tender that it falls off the bone). Skim off scum from top (if any). Remove cooked meat (Use the meat in casseroles, stews and more). Return carcass (including skin and fat) to crockpot. Add additional water to fill crockpot. Continue cooking on low for up to 24 hours total cooking time (including initial 4 hours). 24 hours cooking time is ideal to pull as many minerals from bones, but 8 - 12 hours is acceptable. Make sure to check water level and add more water as necessary. Add 1 bunch of parsley during last 10 - 15 minutes of cooking. Strain and place broth in refrigerator. Once cooled, skim off congealed fat.
Bone broth might seem like the latest fad (you can pick up a steaming to-go cup of bone broth in the trendy parts of Manhattan these days), but it has been around forever. Sip it daily just like tea - and share it with friends and family when they are under the weather. My first adventures in the healing qualities of mineral-rich bone broth were inspired by Sally Fallon's wonderful book Nourishing Traditions.