Oh bone broth… it is a staple healing food in the Autoimmune Protocol and for good reason. Bone broth is one of the most nutrient-dense healing superfoods, coming in second place to organ meats. It is rich in vital minerals like calcium, magnesium, potassium, phosphorus, zinc, iron, selenium, and others that make it very hydrating. The connective tissue provides essential amino acids (aka collagen), like glucosamine, which support healthy joints and tissues, promoting cellular repair, while the bone marrow offers a rich source of vitamins like vitamin A and K2.
Chicken bone broth is one of my favorites and it is incredibly inexpensive to make, even when you’re sourcing the highest quality ingredients. This recipe makes roughly 12 – 14 cups of bone broth for about $12 and I use pasture-raised chicken backs and feet in my recipe. I use this broth as the foundation to almost all of my soups and I’ll sip on it in the morning in place of my tea a few days a week.
This is a bare-bones recipe (pun definitely intended), so feel free to dress it up however you like by adding veggies or herbs.
A Note on Food Sourcing: It is perfectly okay to use conventionally raised bones when making bone broth, because there will still be healing benefit! I do recommend using grass-fed or pastured raised bones whenever possible because they will be nutrient-rich providing the highest benefit possible. That being said, it is definitely not a requirement.
Basic Chicken Bone Broth (AIP/ Paleo)
1 chicken back
1lb chicken feet (these are a REALLY rich source of collagen)
12 – 14 cups filtered water
¼ cup raw apple cider vinegar
2 tsp salt
Place the chicken back and feet in the slow cooker. Pour over the apple cider vinegar and let it sit for a few minutes. This process helps draw out the minerals in the bones. Next add in the salt and bay leaves and water. Turn the slow cooker to “low” and cook for 24 hours.
Once the broth has finished cooking, carefully remove the chicken back and feet from the broth. Using a ladle, carefully filter the broth through a fine sieve into the storage containers. Allow the broth to cool completely before storing in the fridge or freezer.