Simply Juicy Bone Broth

I know it can sometimes seem like you need loads of time to make bone broth, but it doesn’t have to be that complicated. Anytime I make a chicken for dinner, I simply pull out my crock pot, toss in all ingredients and heat on low for 12 – 24 hours. Once it’s in the pot, you don’t need to do anything else.

List of Ingredients:
Bones from whole Chicken (cooked)
1 Onion chopped
2 Celery Stalks
2 -3 Garlic Cloves
handful of Parsley
Himalayan Salt and Cracked peppercorns (approx 2 Tsp of each)

Baking/Cooking Time:
12-24 hours

Instructions:
Simply add the chicken bones to the crock pot. Chop the onion and celery (doesn’t need to be fancy as we discard afterwards). Add the garlic, parsley, salt and pepper. Fill the crock with filtered water, turn on low and simmer for 12-24 hours. Strain and store in mason jars for up to five days in refrigerator. You can also freeze the broth for up to three months.

Drink a cup of bone broth or use in your next soup recipe!

The amount of broth will vary depending on the size of your pot. If you don’t have a crock pot, you can simmer on the stove in a stock pot as well. If you aren’t able to leave simmering for that long, bring to a boil and simmer for two hours, then place in fridge overnight before you strain to let the flavours meld together a bit longer.

***Juicy Tip – Bone broth is rich in minerals that support our immune systems. It can also help reduce inflammation in our body temples and aid in better digestion.

Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family’s to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.

This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine on page 53; recipe and photograph by Tarah Abram. Get the issue for $1.99.