I have become SUCH a fan of bone broth ever since I had gutt issues. I make it as often as I can to be sure I get adequate collogen ( at 60 this helps with skin, bones , immune system and more).
This is my favorite easy roasted chickren recipe. You can cook it in the overn as recommended or put in the instapot for 14 minutes! I like to cook the bone broth simmering on my stove, but it can also be done in the instapot to save time.
Tip: As I chop veggies during the week, I save the ends of brocolli, carrots, kale etc. and throw those into my bone broth..
Take note on now to store the broth in the jars as I learned the HARD way sealing them up too quickly.
No Oil LWF Roasted Chicken and Bone Broth
*Ingredients one whole chicken 2 tablespoons of Himalayan sea salt, rosemary, thyme, sage, garlic 3 sweet potatoes 4 large carrots 4 celery stalks Directions: Take out inner parts inside chicken. Wash and set aside to dry. Snip the skin from the legs and randomly tuck in seasonings under skin. Put remaining seasonings in cavity of chicken.
Chop veggies evenly and place on bottom of pan. Place chicken on top of the veggies. Cover tightly with SARAN WRAP and place in refrigerator 24 hours.
Day 2 Remove chicken and saran wrap preheat oven to 425 degrees
Cook chicken uncovered at 425 for 25 minutes breast side down
Reduce to 375 for an additional 55 minutes until done BONE BROTH When done, take bones and put and left over juices, any leftover veggies from the week or stored in refrigerator and put into large pot of water.
Add to water 3 tablespoons apple cider vinegar 1 tablespoon Himalayan sea salt 2 tablespoons dill Bring to boil.
Reduce heat and cover for 24 hours! Let cool and pour liquid broth into 8 mason jars. Let fully cool -should be a gelatin type film at the top LIGHTLY put tops on the jars and place in freezer After one day, seal and tighten the tops of jars.
More recipes and tips can be found in my montlhly newslettter.. as well as upcoming online womens fitness and nutrition challenges!
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