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Three-pound second-batch chicken bone broth in a glass jar and ceramic cup

Three-Pound Chicken Bone Broth for Later Full GAPS

A plain second-batch later Full GAPS chicken bone broth made with three pounds of cooked bones, ten cups of water, mineral salt, and optional raw apple cider vinegar.
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Servings: 10 cups
Course: Soup, Stock
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Three-Pound Chicken Bone Broth
  • 3 pounds cooked chicken bones, feet, or cartilage reserved after the first meat-stock harvest
  • 10 cups filtered water fresh water for this second batch
  • 2 tablespoons mineral salt
  • 2 tablespoons raw apple cider vinegar optional

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Compatible slow cooker, optional
  • Liquid measuring cup
  • Long stainless spoon
  • Stainless shallow skimmer
  • Stainless ladle
  • Stainless fine-mesh strainer
  • Large heat-safe receiving bowl or pot
  • Heat-safe trivet
  • Glass storage jars

Method
 

  1. Place the three pounds of cooked chicken bones, feet, or cartilage in the unheated stainless stockpot or compatible slow cooker.
  2. Add the ten cups filtered water, two tablespoons mineral salt, and optional two tablespoons raw apple cider vinegar. Stir once.
    Three pounds of cooked chicken bones with ten cups water and mineral salt before heating
  3. For the stovetop, bring to a boil. Skim and discard the scum, reduce to low cooking, and cover.
    Surface scum removal from three-pound chicken bone broth with a supported stainless skimmer
  4. Cook for 6 to 24 hours on the stovetop. For the retained slow-cooker branch, cook 24 hours on low or 8 to 10 hours on high.
  5. Turn off the heat. Set a stainless fine-mesh strainer securely over a heat-safe receiving vessel and ladle the broth through it. Discard the spent bones.
  6. Divide into clean glass containers and cool promptly. Refrigerate for up to 2 days or freeze smaller portions for longer storage.

Notes

Later Full GAPS only after at least one year of raw-meaty meat stock and longer when needed. Not for the Introduction Diet or early Full GAPS.
This is the second batch after the first meat-stock harvest; do not start this formula with raw meaty bones.
At 2x, use 6 pounds cooked bones, 20 cups filtered water, 4 tablespoons mineral salt, and optional 4 tablespoons raw apple cider vinegar. Increase the vessel size and keep the same cook-time branch.

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