Bone Broth
Ingredients
- 1 organic chicken
- 4 quarts cold filtered water
- 2 tablespoons *raw apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch parsley
Instructions
Directions
- Fill up a large stockpot (or large crockpot) with pure, filtered water.
- Add ingredients to pot
- Bring to a boil, and remove any foam that rises to the top.
- Reduce heat to low and let simmer.
- If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24
- Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
Notes
*the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg’s raw apple cider vinegar is a good choice as it’s unfiltered and unpasteurized.