This stock makes the best soups in the world. It’s way more flavorful than broth. I use the bones from the baked chicken to make chicken stock. Chicken stock is the old fashioned cold and flu remedy because its packed with minerals and electrolytes from the bones. The instructions may seem lengthy, but after you make it once, it’ll be so easy the next time.
I call this “body building” because it is full of electrolytes! My step-dad used to be a marathon runner and he said there was always a bone broth booth at the end of the race. He didn’t try any for years until one day when he was particularly beat down at the end of the race. After he tried the broth, he was amazed at how quickly he felt revived! It’s a great after workout “drink” to get your electrolytes built up quickly.

Body Building Bone Broth

Published on January 6, 2015 | In American | By |

- Prep Time
- 15 Minutes
- Cook Time
- 480 Minutes
- Yield
- 3 1/2 quarts
- Difficulty Level

Sugar Free

Ingredients

4 quarts water
1/2 t. garlic powder or 2 whole, peeled garlic cloves
1 t. sea salt
pepper to taste
1/2 t. marjoram
1/2 t. thyme
2 stalks celery, cut in half
Optional: 1 vidalia onion cut into quarters. I'm allergic to onions and this broth tastes great without them!

Instructions

1. Remove all meat from the whole baked chicken (if there's any left!)
2. Discard all skin. It's too fatty to add health benefits to your soup.
3. Place all chicken bones and cartilage into a large dutch oven or pot.
4. Add 1 t. sea salt, 1/2 t. garlic powder or 2 whole, peeled garlic cloves, 1/2 t. thyme, and 1/2 t. marjoram to the pot.
5. Place 2 or 3 stalks of celery in the pot.
6. Add 4 quarts water.
7. Cover with lid and bring to a low boil over medium high heat.
8. Once the stock is boiling reduce heat to low and simmer, covered, for 6 to 10 hours.
9. When the stock is done discard the bones and celery. I like to strain the stock with a sieve because my youngest daughter won't eat it if she can see the spices! :)