By now, most of you know the benefits of bone broth or stock. Homemade stock contains much needed minerals for strong bones and blood, the natural gelatin within has properties that help heal the intestinal lining, and it does indeed help fight colds and flu.
If you have been intimidated by the thought of simmering stock on the stove for hours, here’s a much simpler way to make it:
In a crockpot, add one cooked chicken carcass or several bones, one quartered onion, bunch fresh parsley, 2 stalks celery with leaves, 3 carrots, salt and pepper. Garlic is optional. Fill with water and 1tbsp apple cider vinegar to help extract minerals from the chicken bones. Cook on low 24 hr. Strain and store in glass mason jars in the freezer when cool. Alternatively, you could freeze in ice could trays, then pop out and store in freezer bags for individual stock servings.
Tip: Sometimes I want stock when I do not have a whole chicken carcass handy. So, instead, whenever we have organic chicken legs or bone in breasts, I keep the leftover bones in the freezer. When my bag is full, I have enough bones to make stock!
