Chicken Nettle Bone Broth

July 01 2021 – Sophie Ward

Chicken Nettle Bone Broth

Chicken Nettle Bone Broth

While most of us discard the bones of the animals we cook, there is an incredible reservoir of minerals hiding inside these bones. Traditional peoples knew that the bone marrow and bones of an animal was where the gold was, and using small flints and tools would extract the bone marrow (as well as certain organ meats) first. Thankfully, we can turn to our slow cookers and stove tops to extract these minerals and reap all the benefits of this incredible nutrient dense food. Adding nettle to the finished broth adds a boost of vitamin K and iron, as well as making the broth a pretty green flecked golden color.  

Cook time 2 – 24 hours depending on method 

Makes about 4 quarts

Ingredients: 

1 pound chicken necks and backs
6-8 chicken feet (optional – very rich in collagen)
4 quarts cold filtered water 
¼ cup dried nettle leaves or 1 cup fresh 

Instructions for Instant Pot: 

Rinse the chicken pieces before placing in the Instant Pot. Add the filtered water.
Turn the dial to Ultra or Manual, and set pressure to HIGH. Set the timer for 2 hours at this setting. When complete, add nettle leaves and steep for 15 minutes to 1 hour.

Strain through a mesh strainer into mason jars before sealing and storing in the refrigerator. (It can be easier to ladle the warm stock into the Vitamix jug before pouring into jars.) 

Instructions for Crock Pot:

Rinse the chicken pieces before placing in the crock pot. Add the filtered water.
Cook for 6-8 hours on high, or 12-24 hours on low. When complete, add nettle leaves and steep for 15 minutes to 1 hour. 

Strain through a mesh strainer into mason jars before sealing and storing in the refrigerator. (It can be easier to ladle the warm stock into the Vitamix jug before pouring into jars.) 

Instructions for Stove Top: 

Rinse the chicken pieces before placing in a large heavy bottomed pot. Add the filtered water. Cook for 6-8 hours over a high flame, or 12-24 hours on low. During the last 10 minutes of cooking, add the nettle leaves. Strain through a mesh strainer into mason jars before sealing and storing in the refrigerator. (It can be easier to ladle the warm stock into the Vitamix jug before pouring into jars.) 

Serving + storing suggestion: 

Add ghee + sea salt to taste and drink the broth as is, or store in the fridge (up to 5-7 days), or freezer (up to 6 months), for use in soups and stews.
 

Tagged: bone broth, chicken nettle bone broth