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There’s a reason why chicken soup is called “Jewish Penicillin”. It’s because of how nutritious broth is! Broth contains many minerals and in a form that is easier for the body to absorb.
There’s also gelatin. Gelatin acts like a poor man’s protein because while it isn’t a complete protein is serves as just enough to help those who could not afford meat survive.
I hope everyone can now afford meat in this day and age but if you can’t or if you want to save some money then broth is a great way to get some of that “protein”.
Gelatin is also great for digestion. Gelatin coats the intestine, strengthens gut walls and strengthens digestion. All of this is great because it not only helps you absorb more nutrients but it also helps you digest foods. It’s because of this that broth is such a vital part of the GAPS diet, which many have used to heal digestive issues or even allergies!
If you are wondering why you should make broth instead of just buy it in the store, there are many reasons. It’s cheaper, it’s more nutritious, and homemade doesn’t have any yucky ingredients!
This recipes is so very easy to make. I love to make my chicken in the crock pot; yes one whole chicken in the crock pot and after I pick the meat off, I just start cooking all this lovely broth!
Crock Pot Chicken Broth
Carcass/bones from one roasted chicken
8-9 cups cold water
1-2 tbs. apple cider vinegar
Optional – garlic, onions, celery, carrots, herbs.
Place your chicken carcass/bones in your crock pot and cover with the water.
Add vinegar and let it sit for an hour. Your crock pot is still off at this point. Right now you are just allowing the vinegar to extract minerals from the bones. (if you absolutely can’t wait this extra hour then go ahead and skip to the actual cooking part. You’ll still get good broth but you probably won’t get as much gelatin)
After the hour, turn on the crock pot to low and cook for 18-24 hours.
If you are adding any vegetables, herbs, etc you ideally should add them later on, usually toward the half way mark or in the last few hours.
After broth has finished cooking, allow it to cool off a bit.
Once cooled, strain the broth through a colander, cheesecloth, or muslin in order to separate your broth from the bones, veggies, etc.
Store in jars and use within a few days or store in the freezer for months.
Makes about 6 cups of broth.
If you want to learn how to make even more broth check out my post on Crock Pot Remoulliage