Makes a nutrient-dense, mild flavored broth you can use in soups, sauces, or as a tea. I purposefully don’t add much to it as I add flavors to it as I use it.
- Chicken bones from a healthy source (1-2 carcasses or a random assortment of leftover chicken bones)
- 2 chicken feet for extra gelatin (optional)
- 2 tablespoons Apple Cider Vinegar
- 2 bay leaves (dried)
- 2 sprigs of fresh thyme (or 1/2 tsp dried)
- 5 black peppercorns
- filtered water
- Optional: 1 carrot, 2 stalk of celery, 1/2 bunch of parsley, an inch long piece of ginger, cloves of garlic
- Place the bones in a large stock pot or crock pot.
- Pour (filtered) water over the bones and add the vinegar and bay leaves and thyme.
- In a stock pot, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
- In the crockpot, cook on HIGH for 2 hours then turn down to LOW until done.
- After a few hours of simmering, remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Grass-fed and healthy animals will produce much less of this than conventional animals.
- About 6-8 hours before broth is done, add veggies and fresh herbs.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone. When cool enough, store in a glass jar in the fridge for up to 5 days, or freeze for later use.
- For chicken bones, I recommend 24-48 hours. If using beef bones, I recommend 48+ hours. The longer you cook the bones, the more nutrient-dense your broth will be.