Bone Broth
Ingredients
-
2
pieces
chicken frames, without meat (about 3 pounds of chicken bones)
-
1
piece
turkey frame (optional)
-
2
small
onions, peeled and cut into quarters
-
2
medium
carrots, peeled or scrubbed and cut into large chunks
-
3
stalks
celery, washed and cut into large chunks
-
4
cloves
garlic, peeled and smashed
-
1
inch
knob of ginger, washed with peel left on (optional)
-
1
leaf
bay leaf
-
6–10
pieces
peppercorns (optional)
-
1
Tbsp.
apple cider vinegar
-
4
quarts
filtered water
Instructions
- Place bones and chicken feet into a large stock pot.
- Add onions, carrots, celery, garlic, bay leaf, and peppercorns.
- Fill the pot with enough filtered water to cover the bones.
- Add apple cider vinegar to help leach minerals and collagen from the bones.
- Bring to a boil and skim off the scum that rises to the top.
- Reduce heat to LOW and simmer, covered, for 24 hours, adding more boiling water as needed.
- After 24 hours, remove from heat and allow to cool slightly before straining through a fine-mesh strainer.
- Store the broth in Mason jars in the fridge for up to 5 days.
Nutrition Facts (estimated)
Servings
Varies
Calories
50
Total fat
3g
Total carbohydrates
2g
Total protein
10g
Sodium
120mg
Cholesterol
mg
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