Chicken Bone Broth
This liquid gold is powerful in strengthening and repairing our guts and supporting our joints. Sip it by itself or use it to elevate your cooking in soups and stews.
Ingredients
Pastured chicken carcass, backs, feet, necks, wings, and any bones left apart from the meat – exact amounts are not important, aim to fill your pot with a variety of parts
9 cups of filtered water
1 tablespoon apple cider vinegar
1 teaspoon unrefined salt
3 cups organic stock vegetables for flavor (onions, carrots, celery, garlic)
A few sprigs of organic herbs for flavor (bay leaves, thyme, rosemary, parsley)
Directions
Place all ingredients in a 5-quart dutch oven or crock pot.
Bring it to a boil, then down to a simmer.
Cover and cook on low for 20-30 hours. Add about a cup of water after 10-15 hours, since the water reduced.
Once it’s finished, pour the broth through a stainless steel colander into jars. Pick through the colander with tongs to save any slow-cooked vegetables to eat, or chicken feet to freeze and reuse in another broth.
Let the broth cool to room temp with the lids off, then secure the lids, and store them in the fridge upside down. The chicken fat will set at the bottom of the jar, leaving access to the broth at the top.
