This nutrient-dense chicken bone broth is the ultimate beauty elixir—rich in collagen, minerals, and gut-loving goodness.

Chicken Bone Broth

INGREDIENTS
Half an organic chicken (based on a size 14 chicken approx.)
1 leek, top removed, chopped in half
1 celery stick, halved
1 parsnip, cut in half lengthways
1 carrot, cut in half lengthways
1 onion, peeled and halved
2-3 garlic cloves
2 bay leaves
2 cm of fresh ginger
2 tablespoons of apple cider vinegar
1 handful of Italian parsley (stalks and all)
1 tablespoon of Himalayan Salt (coarse or ground)
8 cups of water

METHOD
Place all ingredients into a slow cooker and cook on low for a minimum of five to seven hours.

About five hours into cooking, take the chicken out. Separate the cooked chicken flesh from the bones. Set the chicken aside and place the bones back in the slow cooker for the remainder of the cooking time. (You can skip this step if you are not at home and leave the chicken flesh on for the whole cooking time.)

Cool broth, strain out the bones and vegetables and store the broth in containers or jars that can be refrigerated and frozen. Scrape off any fat that solidifies on the top.

Bone broth will last several days in the fridge and also freezes well.  

 If you are making this for two people. use a whole chicken and then once your broth is make add another 6 cups of water.