SALVAGE LIFE

Blog

Shop

Home

NAVIGATE

SCROLL TO BEGIN

Welcome to the Blog

Salvage Life

S

SEARCH

CONSUME

LEARN

Heal

Nourish

CATEGORIES

We're a family on a journey towards intentional living.  We believe that life is full of possibilities and there are always ways to live more fully and be better stewards of what God has given us.

ABOUT US

ABODE

Easy Gut Healing Slow Cooker Bone Broth

I make bone broth about every other week. It’s just become a habit, it used to feel like a chore but now it seems easy! I love having it to heat up for a snack or add to recipes! It’s great to have on hand for sickness and is helpful for a healthy gut! I have lots stored up in the freezer and there’s always a jar in the fridge. I think making it in the slow cooker is key because I like the flexibility in timing. I’m terrible at sticking to exact times! I cook the chicken during the day and then let the broth cook all night. In the morning I remove the lid and turn off the cooker. I let it sit there until it cools down, a few hours and then strain it and pour into jars and ice cube trays. 

.   

Bone Broth is a nutrient dense, reparative food. Since it is a liquid, there isn’t a lot to break down, freeing up energy for your body to work hard at healing itself rather than on digestion. 

1 whole organic chicken (pastured if you can find it.)
4-6 chicken feet (again if you can find them. We get our meet from buyranchdirect.com)
1 organic onion, cut in 4’s with skin left on
3 organic carrots washed
4 organic celery stalks washed 4 cloves garlic cut open
2 bay leaves
2 tbsp Apple cider vinegar (I use Braggs) 1 tsp sea salt
1 tsp pepper
Filtered water (I use this Berkey Water Filter)

Add whole chicken to slow cooker, this one is my fave, and cover with water. Cook on high for 4 hours. Remove chicken from crockpot and separate meat from bones and other parts. Put everything but the meat back in, it’s great to have a little meat left on the bones so don’t feel like you need to get every last bit. Save the meat to add to soups, salads etc. Now add the other ingredients and add more water to fill if needed. Cook on low for 8 hours. Let the broth cool for 30min or so and then strain through a fine mesh sieve pushing the broth out of all the veggies. Store in the fridge for up to a week or freeze in ice cub trays.  

Serve with toppings such as chicken, rice, avocado, cilantro lime, green onions

 

Leave a Reply

Your email address will not be published. Required fields are marked *