Here is the bone broth with poultry. This was my first trial of making bone broth from chicken.
Since chicken is not very easy to cut, I put the whole organic and free-range chicken into a big pot and cook a little. Then I cut the chicken and take out the bones and skin, added 3 tablespoons of apple cider vinegar and cooked them for 5 hours in very low heat in a pot full of water.
Quick notes here:
- With beef and lamb I cook for 8 hours. See recipes for bone broth from beef/lamb
- For fish it is 2 hours. See salmon soup recipe with veggies
After cooking, I took out the bones by simply filtering them from strainer to another pot. I added the chicken meat in it and cooked for half an hour with some garlic, turmeric, thyme, and most importantly mint. Mint goes really well with poultry. I also added soy sauce (3 tablespoons) instead of salt. If you don’t want that, add some salt, not more than 2 teaspoons)
However, I do not recommend using veggies in poultry soups. They just do not match. If you like you can add some barley (gluten free if you have leaky gut) when cooking the soup with chicken meat. Rice would not fit.
When eating, you can add some fresh lemon juice too.
Bon Appétit 🙂