Homemade Bone Broth

 

Active time: 5 minutes  Total time: 24 hours   Makes about 1 gallon

  •  3-5 pounds of soup bones (*check your local butcher shop. They’re usually very cheap, if not free!)
  • Water
  • A stock pot (or large pot) with a lid
  • 1 tbsp apple cider vinegar

CHICKEN STOCK:

  • Rotisserie Chicken Carcass (meat picked off and skin removed) 
  • Carrots
  • Celery
  • Onion - chopped
  • Water
  • A stock pot (or large pot) with a lid
  • 1 tbsp apple cider vinegar

 

In the stock pot, combine apple cider vinegar, bones, and water until it just covers the bone. Bring to a boil, and then reduce to a simmer for 24+ hours.


When it’s done, strain it into some mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use. Keeps in the fridge for a few days, and indefinitely in the freezer.

Make a chicken soup:  If you would like to make a chicken soup, add a quart of your stock to a pot with your favorite vegetables. You can add tomatoes, celery, carrots, leeks, potatoes, sweet potatoes, yams, turnips, etc. Bring to a boil, and then simmer until the vegetables are soft. Once the harder vegetables are soft, you can add chopped leafy greens like spinach, Swiss chard, or kale, if desired. Add sea salt and pepper to taste. Top with fresh herbs like parsley, basil, dill, oregano, rosemary, etc.

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