Learn how to make shredded chicken and gut healing bone broth from one whole roasted chicken!!! If you have any fresh thyme, it would go great in here! Just add in 3 or 4 sprigs on step 5 :)
1Whole Chickenpreferably organic, naturally raised, or grass fed
One Onionroughly chopped (doesn't even need to be peeled!)
1tsp.Apple Cider Vinegarhelps bring out the minerals from the bones
2or 3 Carrotsroughly chopped
2or 3 Stalks of Celeryroughly chopped
2ClovesGarlicminced or smashed
1 ½tsp.Salt
½teaspoonBlack Pepper or 1 tsp. Whole Black Peppercorns
1or 2 Bay Leaves
1Tbsp.Parsley
Instructions
Place the whole chicken in a large stock pot and cover with filtered water by about 2 inches.
Bring to boil and boil uncovered for roughly 30 minutes or until the chicken is cooked through.
Remove the chicken from the water and remove the chicken from the bones when it's cool enough to handle. Place the chicken in the fridge for future use.
Dump out the old water (sometimes if you use water that has been boiled it makes the broth bitter) and cover the bones with new, filtered water by about 2 inches.
Add the vinegar and bring to a simmer. Reduce heat to very low and simmer, and cook covered 12 - 24 hours, skimming any foam or fat off the top in the first few hours. I don't always simmer mine that long, but the longer you simmer it, the more minerals you get into the broth, Top with water if the water level starts to run too low.
When there are 2 to 4 hours remaining, add the carrots, onion, celery, garlic, salt, pepper, bay leaves, and parsley.
When finished cooking, strain out the solids from the broth (I use a fine mesh strainer).
Store up to 6 months in the freezer or up to 5 days in the fridge. If your 5 days is up and you don't want to freeze it simply boil it again, let it cool, and place it back in the fridge. It will stay good another 5 days.
The broth may have a layer of fat after refrigeration, skim off before using if desired.
Notes
Nutritional Information is for chicken broth only.