First and For Most I Recommend a pot made of either stainless steel or porcelain. I Don’t suggest aluminum because the acidic vinegar may cause aluminum to leach into the broth.
1 chicken carcass, plus head and feet
1 gallon of water
1-2 Tablespoons of ACV (Apple Cider Vinegar)
Root vegetables of your choice
1-inch ginger root, roughly chopped
1-bunch parsley, roughly chopped
2-4 cloves fresh garlic
2-gallon stock pot or crock-pot
sieve and mixing bowl or slotted spoon
glass jars for storing
Add the carcass/bones, head, feet and water to large soup pot or crock-pot. Make sure the soup pot is stainless steel or porcelain (aluminum pots leach aluminum into your broth). Heat to a boil and then reduce heat to a simmer. If using a crock-pot heat on high for 1-2 hours and then reduce to low once the water comes to a boil. Skim off any scum that rises to the top during the boiling. Add ACV (apple cider vinegar) let simmer for 12-16 hours. The longer the bones simmer the more nutrients will infuse into the water. Add water as necessary. About 6-8 hours before end time add root vegetables. Once broth is finished, turn off the heat, add Parsley and Garlic. let broth cool until tepid. Strain broth using either a sieve over a mixing bowl or a slotted spoon. Discard bones and vegetables. Pour broth into glass jars and refrigerate over night. The following day skim off any fat off the top and discard. Store only as many jars in the refrigerator as can be used in a weeks time. Store the rest in the freezer. I like to pour the broth in ice cube trays and freeze, once frozen store them in zip lock bags for easy use.
First and For Most I recommend a pot made of stainless steel or porcelain. I don’t suggest aluminum because the acid from the Apple Cider Vinegar may cause aluminum to leach into the Broth.
1 whole chicken carcass/bones (with or without meat)
2-4 chicken feet
any eggshells you have (Carefully wash eggshells in warm water to remove egg white.-Do Not remove the membrane it contains important nutrients for your joints)
2 chicken heads (If Desired)
1 whole garlic bulb ( You don’t even have to remove the skins if you don’t want to-I don’t)
1 large onion (Don’t remove the onion skin it will help your broth come to a richer color)
2 Tablespoons of ACV (Apple Cider Vinegar)
1-2 Tablespoons of Olive Oil
Sea Salt and Fresh Cracked Pepper to taste
Place Chicken Carcass/bones, Feet, Heads, and Eggshells in Crock-Pot.
Rough chop the garlic and onions add them along with the ACV and Salt and Pepper to the crock-pot. Add water till the chicken and vegetables are covered about 3/4 of the way. Now cook it on high until it starts to boil, immediately turn down heat to low and let simmer for 24-48 hours (I let mine cook for 48 hours). Add more water if needed up to the original height (about every 6-8 hours). After 24-48 hours your Broth should be a rich brown shade, almost like coffee, vegetables should be mushy and bones should crumble easily. Skim off any scum that comes to the surface. Use a fine mesh strainer to strain off all the bones, veggies and eggshells. You are left with a hearty chicken bone broth. Store in the frige or freeze. I like to pour the broth into ice cube trays and place in the freeze until frozen, once frozen I put them into Zip Lock bags for easy use.
NEVER cook or re-heat the broth in the microwave certain amino acids may convert into forms that can be toxic to the body when microwaved. (Lancet 89;2 (8676):1392-1393) Re-heat on the stove in a NON-aluminum pot.
NEVER let the stock boil or the fat will emulsify and will be cloudy with an off taste
Hyaluronic acid is often injected into knee joints as a temporary treatment for osteoarthritis. Oral hyaluronic acid supplements are generally made from “Rooster Combs”, and a few have been shown to help in arthritic joints though they are quite expensive. These are the same compounds that can be found in bovine (cattle) and properly processed shark cartilage, either of which can help with the repair and protection of various joints throughout the body.
Bone Broth Is The Best Source “The Poor Mans” supplement and probably one of the most beneficial.
Preparing Broths from the carcasses and joints of cattle, chicken, and fish, and incorporating them into your diet each day, can have a tremendous beneficial effect on your overall health. Much of the reason stems from the increased intake of Hyaluronic Acid along with various minerals, proteins, and other compounds necessary for proper joint health. You can add vegetables or meat back into the broth for hearty soups or stews, and substitute the broth for chicken or beef stock in many recipes.
Bone Broths are easy to make. You just need to keep a few minor points in mind. The ingredients are few and simple. Begin with bones from fish, poultry, beef, lamb or pork. The bones can be raw or cooked, and they can be stripped of meat or still contain meat remnants and skin. When making meat/bone broth I throw everything in the pot: bones, attached meat, skin-including the parts normally not eaten, such as the rib cage and spine, chicken feet, and fish heads. Ideally the animal should be raised at least Free Range Cage Free.
EGGS also contain Hyaluronic Acid. The parts that you eat the white and the yolk are well known sources of high-quality protein. BUT the MEMBRANE the separates the white from the shell is also composed mostly of protein, plus Hyaluronic Acid, Glucosamine, and Chondroitin. In fact, preliminary open label studies suggest that the membrane itself could help alleviate joint pain. (At this point, it seems they’ve figured out how to use every part of the chicken but the cluck).
When you make your Joint-Boosting Bone Broths you can throw in any leftover eggshells from breakfast to double broth’s healing power. Just strain them out with the bones after the broth has cooked.
For a Few Bone Broth recipes please go to Chicken Recipes on our Web Page.
6 Tablespoons Chili Powder
2 Tablespoons Flour
2 Tablespoons Cornstarch
2 Tablespoons Cumin
1 Tablespoon Garlic Powder
2 Tablespoons Onion Powder
1 Tablespoon Sugar
1 Tablespoon Beef Bouillon Powder
1 Tablespoon of Paprika + 1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Red Pepper Flakes
1 teaspoon Cayenne Pepper
1 teaspoon Oregano
1/2 cup of Onion Flakes.
Store in Zip Lock Bag or Air Tight Container and use 2 Tablespoons of mix when making Chili.
1/2 cup chopped Red Pepper
1/2 cup Tomato diced
1 can (8/34 ounces) Whole Kernal Corn, drained
1/2 pound skinless, boneless Chicken Breast halves, cut into 1/2 inch pieces
1 can of Campbell’s Condensed Cream of Chicken Soup (regular or fat free)
1 1/2 cans of water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 can (4 ounces) chopped Green Chiles
1/4 teaspoon seeded, chopped Jalapeno peppers
2 Corn Tortillas (6 inch) cut into strips
1/2 cup shredded Cheddar Cheese
1/4 cup chopped fresh Cilantro leaves
1. Stir the Red Pepper, Tomato, Corn and Chicken together in a 3 1/2-quart slow cooker
2. Stir the Soup, Water, Cumin, Coriander, Garlic Powder, Chilies, and Jalapeno Peppers together in a small bowl until mixed, pour into slow cooker and stir with Chicken Mixture
3. Cover, Cook on LOW for 4-5 hours or until the chicken is cooked through
4. Stir in the Tortillas, Cheese, and Cilantro, cover and cook for 30 minutes
Serve with additional Cheese if desired
1 cup Picante sauce
2 cans Campbell’s condensed cream of chicken soup
1 pound skinless, boneless chicken breast cut into 1/2 inch pieces
2 cups frozen whole kernel corn
1 can (15 ounces) black beans, rinsed and drained
1 soup can of water
1 teaspoon ground cumin
4 corn tortillas (6-inch) cut into strips
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro leaves
1. Stir together first 7 ingredients in a 4 quart slow cooker
2. Cover and cook on LOW for 4-5 hours or until the chicken is cooked through
3. Stir the tortillas, cheese, and cilantro into the cooker, cover and cook for 15 minutes.
Serve with additional cheese.
Do not cover a heritage turkey with foil. Their smaller breasts create a better balance between the dark meat and white meat, which means roasting a bird to perfection is much easier since white meat cooks quicker than the dark meat. If the breast is covered during roasting, it should be done with oiled parchment paper — not foil — which is then removed 30 minutes before the turkey is finished roasting.
Heritage turkeys are also much more leaner and smaller than sedentary commercial birds. This means that fast cooking at high temperatures is a better method than slow roasting — another big plus since you won’t have to set your alarm to get the bird in the oven to be done in time for an early dinner. Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Butter or oil can be added under the breast skin to add flavor and moisture during roasting.