It’s really not as hard as it seems. When I first heard the best bone broth was homemade, I thought, “ugh…overwhelming…something else to do.” But after the first time I tried it…it’s pretty much my go to. I usually keep it on hand. I did find this one at Costco that I keep on hand for emergencies, but I try to keep a homemade supply in stock.

Bone broth is very beneficial for a lot of things, but one of them being gut healing. It also has healthy benefits for your skin, nails, and hair. I try to drink at least 1 cup a day.

My favorite is chicken or even turkey. Since chicken is fixed way more around here than turkey though, that is what I usually have. I have made beef and while I do keep it in the freezer, I just don’t enjoy drinking it quite as much as I do the fowl broth. I will use the beef broth for cooking with and making gravy etc.

We roast a couple whole fryers once or twice a month. (Even better if my husband decides to smoke them! <3<3<3) Again, this was a daunting thing to me as well, because prior to MS I had NEVER cooked a whole chicken before. (yes, I’m embarrassed) But it is so easy! I get organic whole fryers from Costco. I usually fix them both at the same time, because I love having the leftover chicken. Plus I can just immediately throw the carcass, drippings, skin…whatever into my crockpot.

Roasting the Chickens.

Clean them. Pull out the “stuff”. (my sweet husband usually does this part for me…hehe). Place them in a large baking dish. Brush whatever oil you like to cook with…we usually use Avocado oil on my birds, all over the outside of the birds. Sprinkle Montreal Chicken Seasoning all over it. Bake for 2 and 1/2 hours on 350 uncovered. Leaving it uncovered will help the skin get crispy which is YUMMO! Eat with whatever sides you wish. After dinner we will pick the meat off the carcass. I will use the leftover chicken in salads or other recipes.

Making the Bone Broth.

I throw the carcass, drippings, any skin that didn’t get eaten…in a large crockpot. I throw all my veggie scraps from Food Prepping in the crockpot. (I always make sure there is a cabbage stalk in the broth…just because I love the flavor it adds.) I add a couple cloves of garlic, some onions, a couple bay leaves, 2 TBSP Apple cider vinegar…***This is a very important step! The ACV helps pull the marrow and collagen out of the bones, and there is a ton of nutrients and healing properties in that marrow!*** Add water…I fill the crockpot. Cook on low for 36-48 hours. I check it after about 24ish hours and top off any water that has evaporated. (This is the only time I add water during the cooking cycle.) After 36-48ish hours (I usually go closer to the 48) I strain it through a colander. Discard what is in the colander. I put the bone broth into 1/2 pint canning jars. What I am not going to drink with a week I put into the freezer. Seriously doing it in the crockpot is so easy. You put it in and walk away.

NOTE: If you are not ready to make your bone broth you can put all the bones, drippings etc, in the freezer until you are ready. I do this as well if I already have bone broth and wait until I need to make more then just plop it all in the crockpot. Same with the veggie scraps.

Other great flavors are Smoked Turkey or Smoked Chickens. The smoke adds so much flavor!

Now go get you some healthy bone broth goodness! 🙂