This 24-Hour Slow Cooker Chicken Bone Broth is rich in nutrients that will support your digestive health and help build a robust immune system.
We’ve noticed there are a lot of sniffles, sore throats and coughs going around at the moment as we head into the cooler months. Coming off the back of the last couple of years, flu season isn’t exactly welcome!
What do we need to do to help survive the winter sniffles and recover well? Continue to nourish and support your immune system!
Our naturopath, Christina Bodilly, has shared her favourite immune and digestive health recipe in this 24-Hour Slow Cooker Chicken Bone Broth.
What’s so good about Bone Broth?
Unlike regular chicken or beef stock, bone broth is usually simmered for 24 – 48 hours, giving the stock enough time to extract all the nutrients from the bones to create a magical elixir that does wonders for your health.
When slow-cooked as in this recipe, this succulent and rich protein source creates a potent anti-inflammatory and immune-boosting broth that’s brimming with essential minerals including calcium, magnesium and phosphorous.
Bone broth is also one of the best foods to consume for those suffering from digestive issues, as it is rich in collagen and glutamine. Collagen and glutamine are essential for connective tissue function – it literally acts to heal and seal the gut, making this broth essential for those suffering chronic inflammation (such as IBS, IBD, Diverticulitis, and more) or leaky gut syndrome (constant bloating, IBS symptoms, allergy symptoms and more).
It is one of my most prescribed recipes due to its wonderful effects on the immune system.
As over 70% of our immune system lives in our gut, healing the gut and consuming gut-loving foods is one way to bolster our immune system, reduce allergy symptoms, and more. With winter upon us, it is the perfect time to add bone broth to your diet!
Adding in other gut-loving ingredients such as turmeric, ginger, cayenne, rosemary, thyme, and more will boost the immune benefits of this broth, so don’t skimp on the herbs!
If you would prefer a beef bone broth, simply swap the chicken wings for grass-fed beef bones. Most good butchers will have plenty of grass-fed beef bones on hand, which are cheap to buy and filled with goodness!
How to Make 24-Hour Slow Cooker Chicken Bone Broth
- 1 kg chicken wings, broken at joints (see optional roasting tip)
- 2 brown onions, quartered
- 4 cloves garlic, smashed, no need to chop
- 2 fresh Bay leaves
- ½ teaspoon whole peppercorns, lightly crushed
- 1 teaspoon freshly grated turmeric or ginger (optional)
- 1 tablespoon Apple Cider Vinegar with the mother
- Cold filtered water, enough to cover bones and vegetables
- 2 carrots, chopped roughly
- 2 celery stalks, chopped roughly
- Heaped Teaspoon of Sea salt or Celtic salt
- Handful fresh herbs (parsley, thyme, sage, rosemary)
To make the chicken bone broth:
- Roughly break the chicken wings at the joints to help break down as much of the collagen as possible into the broth.
- Turn the slow cooker on low.
- Add all ingredients to the slow cooker and pour in cold filtered water until it covers or to the max fill line.
Note: You may need to adjust the ingredient amounts if you have a smaller slow cooker.
- Slow cook the broth for a minimum of 24 hours on low. Up to 48 hours for super broth. Add extra filtered water to your slow cooker as needed if it is starting to get too low.
- Strain the broth with a fine mesh colander.
- Allow the broth to cool slightly before placing it in containers or jars.As it cools it should solidify like jelly, which is a sign of a collagen-rich broth!Use as a stock, soup base, or consume as a broth drink in between meals. It can be stored in the fridge for up to 1 week or frozen for up to 6 months. Once cold, the chicken bone broth should be jiggly with a solid layer of fat on top. Simply mix the fat through when reheating (will turn back to liquid when reheated), or if preferred you can remove it before heating.
Optional Roasting Step:
For extra flavour, you can roast the chicken wings before adding them to the slow cooker. To roast, toss them in a bit of olive oil and then place them on a lined baking sheet in a 180C oven for 20 minutes. You can also just use raw chicken wings, but roasting will enhance the flavour.
For more nourishing recipes, book a consultation with Whole Body Health & Wellness Naturopath, Christina Bodilly. Call 5200 1044 or book online here.