The only broth recipe you’ll ever need. (Gut Healing Chicken Broth)

Source:© 2023 Dana Monsees Nutrition •

INSTANT POT | MEAL PREP | SLOW COOKER

What’s the difference between broth and stock, you ask? Broth is made with uncooked bones (like when I spatchcock my thanksgiving turkey and take out the backbone before cooking it!), and stock is made from cooked bones (think you just made a rotisserie chicken, then you strip all the meat off and save the bones to make stock.)

*Any* time I work with someone who has gut health issues, whether it’s intestinal permeability (aka leaky gut), a bacterial or parasite overgrowth, SIBO, SIFO, IBS symptoms…literally anything, I “prescribe” bone broth. It’s so nourishing, filled with healthy minerals, fat and protein, and the glutamine in the broth is the preferred fuel for your gut cells. So if they have some healing to do, this is the food that’ll help them do it.

Plus, it’s just delicious. And pretty much the only thing I ever want to eat if I get sick. How do I eat it? In soups, or honestly, I’ll just drink it on it’s own instead of a tea in the morning. *the best*.

The only broth recipe you’ll ever need. (Gut Healing Chicken Broth)

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Prep time

5 mins

Cook time

24 hours

Total time

24 hours 5 mins

Dana: Real Food with Dana

Serves: about 3 quarts

Ingredients

• About 3 lbs chicken bones (raw or cooked)
• enough water to cover the bones by 2 inches (about 3 quarts)
• 1 medium onion, chopped into large chunks
• 1 Tbsp apple cider vinegar
• 1 Tbsp minced garlic
• 1 Tbsp sea salt
• 4 bay leaves
• 2 tsp herbs de provence (optional)

Directions

1. Combine the bones, onion, apple cider vinegar, garlic, sea salt, and bay leaves in a slow cooker or instant pot. Pour enough water on top to cover the bones by about 2 inches (but don’t overflow your pot! Make sure you leave at least an inch of space from the top.)
2. Secure the lid.
3. For a SLOW COOKER, cook on LOW for 24 hours.
4. For the INSTANT POT, press manual and set the timer to 90 minutes. Once it’s done cooking, allow the pressure to come down for about 10-15 minutes before quick releasing the steam (you could also let the pressure naturally release on its own).
5. Transfer the bones, bay leaves, onion, and leftover garlic from the broth to a bowl using a slotted spoon. Allow them to cool before throwing them away.
6. In batches, transfer the broth from your pot to a large bowl by straining it through a wire mesh sieve (or large strainer). Allow to cool in the bowl slightly before transferring to glass jars to store in the refrigerator.

Notes

Fresh broth will last about 5-6 days in the fridge. If you have leftovers, freeze them in ice cube trays and store in the freezer for later use!