AuthorA. KarayCategoryAIP, Gluten Free, Lunch/Dinner, Quick Meals, Side Dish, SnackDifficultyBeginnerPlace chicken parts in skillet and brown (you may skip this step and go directly to large pot. I like the additional taste).
Place chicken parts in a slow cooker or large pot stovetop and cover with enough water to immerse the bones and parts. Add 1-2 T Apple Cider Vinegar (make sure to get one with the mother) Cook on high for two hours stovetop or 30 minutes in the pressure cooker. This will allow the collagen to start its release.
Open the pot, if there is foam in the top, skim it off. Remove the chicken and take the meat off the bone. Place in a separate container and store in the refrigerator. Return the bones to the pot or instant pot.
Reduce the heat to low, add the remaining ingredients leaving the parsley out. Cook on low for 16-24 hours stovetop or 90 minutes in a pressure cooker.
Strain the broth through a colander and discard the vegetables. Here's to your health!
Notes: If you don’t own a skillet, line a baking sheet with parchment paper and cook chicken at 425 degrees for 30-45 minutes.
Add additional flavor by creating a sauce of 3-4 T of Olive oil with 1 T Sea Salt and a dash of ACV drizzled over the parts prior to baking and before adding them in Step 4.
If can keep what you will use for the next few days and freeze the rest in single portions. Use ice tray, ziplock frozen flat on a baking sheet, or in glass containers (be sure to allow broth to freeze before securing the top).
Here’s to healing and health!
Ingredients
Directions
Place chicken parts in skillet and brown (you may skip this step and go directly to large pot. I like the additional taste).
Place chicken parts in a slow cooker or large pot stovetop and cover with enough water to immerse the bones and parts. Add 1-2 T Apple Cider Vinegar (make sure to get one with the mother) Cook on high for two hours stovetop or 30 minutes in the pressure cooker. This will allow the collagen to start its release.
Open the pot, if there is foam in the top, skim it off. Remove the chicken and take the meat off the bone. Place in a separate container and store in the refrigerator. Return the bones to the pot or instant pot.
Reduce the heat to low, add the remaining ingredients leaving the parsley out. Cook on low for 16-24 hours stovetop or 90 minutes in a pressure cooker.
Strain the broth through a colander and discard the vegetables. Here's to your health!
Notes: If you don’t own a skillet, line a baking sheet with parchment paper and cook chicken at 425 degrees for 30-45 minutes.
Add additional flavor by creating a sauce of 3-4 T of Olive oil with 1 T Sea Salt and a dash of ACV drizzled over the parts prior to baking and before adding them in Step 4.
If can keep what you will use for the next few days and freeze the rest in single portions. Use ice tray, ziplock frozen flat on a baking sheet, or in glass containers (be sure to allow broth to freeze before securing the top).
Here’s to healing and health!
