Description
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
Instructions
- 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)
- Place all ingredients in an 8-10 quart capacity soup pot or crock-pot.
- Add in water and ACV.
- Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
- Cover and bring to a boil.
- Turn down to low so it is just simmering. Keep covered.
- 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.
- 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,
- Add the turmeric during the last 10-15 minutes of cooking if using. ,
- 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.
- Discard fat from the surface after it has chilled.
- 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.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Cuisine: Healthy, Paleo