This bone broth recipe tastes damn good… so it’s a bonus that it’s also super nourishing. I was first introduced to a broth recipe a few years ago by a personal trainer and although the idea of simmering a chicken carcass was a bit strange to me to start with – I now can’t get enough of my homemade broth. It’s great for your gut, inhibits infections AND promotes healthy joints courtesy of compounds extracted from the boiled down cartilage.
- 1 chicken carcass with all meat removed
- ½ cup apple cider vinegar
- 3L filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered (optional – you can add other veggies if you wish)
- Handful of fresh parsley or other herbs
- Sea salt
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 4-6 hours
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.