Every day, usually at breakfast, I drink eight ounces of chicken bone broth.
My monthly delivery from a meat company includes five or six pounds of chicken backs. The chickens were so-called pastured chickens raised without hormones or antibiotics etc. I put two of the chicken backs in the slow cooker with two litres of water, two tablespoons of apple cider vinegar, eight small carrots, one or two stalks of celery, and a few pearl onions. I add salt, pepper, turmeric, and thyme. I cook it on low for twelve hours. I throw all the solids away and strain the broth, which I put into Mason jars and refrigerate.
When the broth from the chicken backs is running low, I make more broth by buying an organic chicken that I cook in the slow cooker on low for eight hours, with all the same things that I add when I making the broth from the chicken backs. And of course the chicken provides meat for at least two meals.
On a few occasions when good chicken was not readily available, I have made very good broth from cooking turkey drumsticks for eight hours in the slow cooker, again with all the same other things. And each drumstick provides enough meat for one meal.
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There is good information about bone broth in Dr. Kellyann’s Bone Broth Diet book. I haven’t followed any of her diets, although I do find a lot of helpful content in her book.
