Friday, April 4, 2014
Green Grandma's Chicken Bone Broth
2 - 3 lbs. organic chicken bones (with feet or beak added, if possible)
12 - 16 cups filtered water
Chopped vegetables -- onion, carrot, celery hearts/stalks/leaves
1 garlic clove
2 tsp. sage
2 tsp. oregano
1 TBSP pink Himalayan salt
1 - 2 TBSP organic unfiltered raw apple cider vinegar
With the exception of the apple cider vinegar, add or subtract the above according to taste preferences.
Put cooked chicken bones in stock pot and cover with cold water. Add apple cider vinegar. Let bones soak for one hour so the ACV can pull the nutrients out of the bones.
Heat on high until the broth is gently boiling. Turn heat down and simmer the broth for 24 hours.
Do not skim the top layer off the broth. Simply stir it back in, as this contains many of the beneficial minerals.
Alternative -- make the broth in a crock pot following the above instructions.
Strain the broth into a large bowl. Put bones and vegetables aside. Pour into glass containers to store in refrigerator or freezer. I do not recommend plastic containers as the chemicals in the plastic can leach into the broth.
Repeat above process with the used ingredients and less water. This will make a nice lighter broth for cooking rice and vegetables. While not as effective as the first round, the second round of cooking will still yield benefits.