Enjoy a soothing, warm cup of broth or incorporate into your favorite meals.
- 1-2 Carcasses Chicken bones Pasture-raised preferred
- 1-2 Quarts Filtered water
- 2 Tablespoons Apple Cider Vinegar
- 1 Onion Skin and scar removed, quartered
- 2-3 Carrots Peeled and ends removed, chopped
- 2 Stalks Celery Tips removed, chopped
- 2-4 Cloves Garlic Skin and scar removed, quartered
- Herbs Bay leaf, thyme, etc.
- 1-2 Tablespoons Real Salt
- 1/2 Tablespoon Peppercorns Crushed
- 1 Teaspoon Turmeric
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Place your chicken bones, water, and vinegar in your pot or slow cooker and let sit while you add other vegetables of your choice.
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Set your stove or crockpot for low and slowly cook for 2-12 hours.
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Skim off and discard any grayish/brownish scum that appears on top while cooking.
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Add herbs, salt, pepper, and turmeric approximately one hour before done.
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When cooking is done, turn off cooker or stove, let broth cool, and then strain out the broth into your container of choice.
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Strain and serve immediately or let it cool and then refrigerate.
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Freeze any broth that remains after 4 days after cooking. Freezing in ice cube trays and then moving to a closed container make for easy access in adjustable amounts.
- Other than the chicken bones and water, all other ingredients are basically optional including the vinegar. Include what ingredients you prefer and have available.
- If you decide to cook your broth on the stove, be sure to cover but watch and keep the bones completely immersed.
- Use salt sparingly to avoid over-salted meals.
- I recommend organic, non-GMO vegetables, and pasture-raised, bug/seed/grass eating chickens. Check out area farmers' markets and Local Harvest for resources in your area. Also check out the "Clean 15" and "Dirty Dozen" lists on Environmental Working Group for more information.