Nourishing Free Range Chicken Bone Broth
Raquel Bosustow
A beautiful blend of goodness with so many health benefits
Prep Time 5 minutes mins
Cook Time 6 hours hrs
Serves 10 cups
- 1 WHOLE FREE RANGE CHICKEN, Must be free range for the health benefits
- 2 ONION, Slice in half, skin on
- 1 SILVERBEET, Cut off the ends, then chop to add
- 6 bulbs GARLIC, no need to peel
- 1/4 cup SEA SALT
- 4 CARROT, No need to peel or chop
- 4 stalks CELERY, Cut off the bulb and slice the stems. I love to also add the leaves
Let's get cooking! Place a large pot of water on the stove top and bring to a simmer
Add all ingredients as they are and let the magic happen. Add a good pinch of salt to start, then add every half an hour until you are happy with the balance of flavours
Cook for 6 hours on a low heat. Once cooked, remove the chicken and pull away the meat/veggies to enjoy separately (I love to make a pasta sauce or a chicken pie)
Allow the broth to cool. Store in the fridge and freezer to enjoy 1 cup a day before you start your morning.
Serving: 10cups | Calories: 186kcal | Carbohydrates: 5g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 2913mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4265IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
Course | Soup
Cuisine | Australian