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Healing Bone Broth

Healing Bone Broth
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An easy way to make bone broth is taking the bones of a roast chicken left over after you finish eating the meat, put them in a pot, cover with water, add 1 Tb apple cider vinegar. Bring to a boil. Turn down and simmer 3-4 hours.  Never waste those bones, they are so valuable.  You can freeze them until you have lots and then make a big pot of broth too!

Ingredients

Scale
  • 6 lb organic chicken or ask your butcher for 6 lbs necks and backs or use the left over bones from a roasted chicken
  • 18–20 cups filtered water
  • 3 tablespoons raw apple cider vinegar

Optional ingredients for more flavor

  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon Celtic salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5–6 sprigs parsley
  • 1 teaspoon oregano

Additional Optional Ingredients

  • 2 tablespoons fresh turmeric, chopped or 1 tablespoon turmeric powder
  • 1 Rishi mushroom to make it more medicinal
  • 1” ginger chopped

Instructions

  1. If you are using raw bones, place them on a roasting pan and roast in the oven at 350 degrees for 30 minutes. Roasting improves the flavor. (optional)
  2. Place all ingredients in an 8-10 quart capacity soup pot or crock-pot.
  3. Add in water and ACV.
  4. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  5. Cover and bring to a boil.
  6. Turn down to low so it is just simmering. Keep covered.
  7. During the first hour of simmering, remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Grass-fed and healthy animals will produce much less of this than conventional animals.
  8. Simmer on low for 4 – 12 hours skimming fat occasionally. The longer you let it simmer the more health benefits and flavor you will get,
  9. Add the turmeric during the last 10-15 minutes of cooking if using. ,
  10. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  11. Discard fat from the surface after it has chilled.
  12. Use within a week or freeze up to 3 months

Notes

If you don’t have all the vegetables listed no problem, improvise. Use whatever is in your refrigerator. I like to put in small garlic cloves that are hard to peel.
If I have some slightly wilted greens I will add them in the last hour so they don’t go to waste.

Find it online: https://eatwellenjoylife.com/healing-bone-broth/