Most folks won’t even contemplate getting into the kitchen to create a nourishing pot of bone stock.
Oh the horror! Their idea of spending 24 hours in the kitchen slaving away over a pot of stock, is just that; an idea. It’s not reality.
The reality is you can have this amazingly nourishing broth with a minimal amount of time, effort or energy spent in the kitchen.
Get yourself a crockpot, throw all of your ingredients into it, set the timer, and go.
Here’s the recipe.
- 1-2 pounds of pastured chicken carcasses and/or bones (can use duck or turkey)
- 1 large onion, peeled and chopped (can use onion skin too)
- 2-3 celery stalks, chopped
- 2-3 carrots
- 1 cup parsley
- OR you can use ½ bag of kitchen scraps that you have saved in the freezer in gallon sized bags. For example: if you peel and chop any vegetables - onion, scallions, leek, carrot, celery, parsley – put the scraps (onion skin and roots, ends of carrots, celery leaves and ends, parsley stems, etc.), into a gallon-sized freezer safe bag.
- Add chicken and veggies into a 7 qt. crockpot.
- Fill with water.
- You can add water up to 1 inch from the top.
- Cover and cook on high heat for 8-10 hours.
- Turn heat to low and cook an additional 10-12 hours.
- Strain and discard bones and veggies.
Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.