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Two-carcass chicken bone broth for later Full GAPS in a glass jar and ceramic cup

Two-Carcass Chicken Bone Broth for Later Full GAPS

A later Full GAPS chicken bone broth made with two cooked carcasses, optional chicken feet and aromatics, filtered water, and raw apple cider vinegar.
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Servings: 1 batch
Course: Soup, Stock
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Two-Carcass Chicken Bone Broth
  • 2 cooked chicken carcasses meat removed
  • chicken feet optional; add if available
  • 3-4 litres filtered water do not top up during cooking
  • 2 tablespoons raw apple cider vinegar
  • 1 large onion roughly chopped; optional
  • 2 carrots roughly chopped; optional
  • 2 cloves garlic roughly chopped; optional
  • fine mineral salt and black pepper to taste after straining

Equipment

  • Le Creuset Classic stainless steel stockpot, 10 quart, for stovetop method
  • Compatible large slow cooker, for slow-cooker method
  • Litre measuring jug
  • 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 two cooked chicken carcasses, optional chicken feet, and any optional onion, carrots, and garlic in the unheated stainless stockpot or compatible slow cooker.
  2. Add 3 to 4 litres filtered water and 2 tablespoons raw apple cider vinegar. Stir once and confirm safe headroom.
    Two cooked chicken carcasses with optional feet onion carrots garlic vinegar and filtered water before heating
  3. For the stovetop branch, bring to a boil. Skim and discard the scum, reduce to low cooking, and cover.
    Foam being removed from two-carcass chicken bone broth with a supported stainless skimmer
  4. Cook 6 to 12 hours on the stovetop, or cook exactly 24 hours on low in the slow cooker.
  5. Do not top up the water during cooking.
  6. Turn off the heat. Ladle through a securely supported stainless fine-mesh strainer. Discard the solids and season the strained broth with fine mineral salt and black pepper to taste.
  7. 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 Intro or early Full GAPS.
Use exactly two cooked carcasses. Chicken feet and the measured onion, carrots, and garlic are optional. Raw apple cider vinegar is required. Stovetop: 6 to 12 hours. Slow cooker: exactly 24 hours on low. Do not top up water and do not add a pressure-cooker branch.
At 2x, use 4 cooked carcasses, optional feet, 6 to 8 litres water, 4 tablespoons raw apple cider vinegar, optional 2 large onions, 4 carrots and 4 garlic cloves. Increase vessel capacity; keep the same branch-specific cooking times.

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