* Enhances digestion and aids in helping anemia, ulcers, IBS, colitis, Chrohns, and GERD.
* Aids arthritis, osteoporosis, gastritis, food allergies, leaky gut, liver health, detoxification, helps with flu viruses, malnutrition, Celiac disease, diabetes, insomnia, heart attack and so much more.
My tweaked recipe:
*2 chicken feet (I omit this. After seeing my chickens feet glopped in poo, I just can’t deal with adding them)
*onions, carrots, celery, fresh parsley, rosemary (no set amount, just a big bowlful, this is giving you a flavorful broth)
Add the whole chicken to a crock-pot, cover with vegetables, bay leaf, rosemary, sea salt and peppercorns. Cover with cold filtered water, add apple cider vinegar.
Cook on low for 4-6 hours (I cook overnight) remove cooked chicken to serve and then replace bones and carcass back into slow cooker. Adding more water if needed.
Cook for 12-24 more hours, until the bone crumbles when I pinch it in my fingers.
Remove the slow cooker from heating unit and strain broth through a fine mesh sieve or a colander lined with 100% cotton cheesecloth into jars or bowls to store.
Cool and refrigerate. The broth should set into a firm gel. This recipe generally makes a half gallon. You can easily use a half gallon of this within a week or two in different recipes, or you can freeze it in freezer bags and pull it out as you need it.
I use this broth in so many different ways. It’s good in soups, casseroles or just to sip on it in a cup or even add some crackers and make a meal. Once you taste this broth, you will never want the stuff from the grocery store again! 🙂