Easy Chicken Broth
Homemade chicken broth contains gelatin which is found in the knuckles and joints of the bones. Gelatin is incredibly beneficial for the gut as it helps to protect and heal the mucosal lining of the digestive tract. It also aids in digestion and the absorption of nutrients, making vitamins and minerals you consume through your diet more bioavailable.
Ingredients
- 3-4 stalks of celery coarsely chopped
- 2-3 tbsp. of tomato paste
- 2 large carrots coarsely chopped
- 1 onion quartered
- 1 pastured chicken + gizzards & neck
- sea salt to taste
Directions
*Pre-heat oven to 340 degrees
Chop all of the veggies and put in a pot. I use a Lodge 6 quart dutch oven
Add 3 tbsp. of tomato paste and salt
Remove gizzards and neck from chicken and place in pot.
Cut skin around chicken legs so that it lays flat when you place in pot.
Fill pot with warm water leaving about ½- 1 inch room at top.
Put lid on and cook for 3.5 hours
Remove from oven and remove lid. Let sit for a few minutes before attempting to remove chicken from pot as will be very hot. Remove chicken using tongs and place on a cutting board. Allow to cool a bit more before removing meat from bones, or you will burn your hands.
Remove meat and set bones aside to save for bone broth or discard.
Let broth cool until warm before straining it.
Strain into a big bowl using a fine mesh colander, reserving vegetables if you wish to eat them or discard.
Store broth in mason jars in refrigerator for up to 1 week. Drink plain, use as a base for a soup or stew, or use for a braise or sauce reduction.