Making bone broth seems intimidating, but I've got a recipe that makes it easy! A wonderful holistic doctor gave me this recipe years ago, and I haven't found one that's as easy yet as nutrient dense as this one. It's best to plan ahead and begin the process first thing in the morning. The broth simmers all day, so use it as an excuse to cozy up at home for a day. Keeping bone broth on hand is essential during the winter. I try to keep some in the freezer year round. Bone broth is so soothing and healing. I enjoy it over chicken and rice (or noodles) topped with salt, pepper, and olive oil. I also sometimes simply heat it up in a mug like a tea. It lasts for 7 days in the fridge and up to 3 months in the freezer.
*An important note: for this recipe, it is very important to use all organic ingredients (or as much as possible), filtered water (I have a Berkey), and a stainless steel pot. You don't want any toxins leaching into the broth!
Chicken bone broth recipe:
1 organic whole chicken (roughly 5 pounds)
1 T black peppercorns
A few bag leaves
Cold filtered water
2 T organic apple cider vinegar
1 bag of organic carrots
1 bag of organic celery
2 organic onions
Optional: add fresh parsley and thyme
Celtic salt
*You can use more vegetable scraps than listed
Instructions: remove giblets from chicken and rinse (I usually don't rinse my chicken, but when dealing with a whole one I do. Just clear everything around your sink and be sure to disinfect afterwards). Place chicken in a large stainless steel stockpot. Add peppercorns and bay leaves. Pour apple cider vinegar into the filtered water. Peel/wash and coarsely chop vegetables. Lay vegetables on top of chicken and cover with cold filtered water that has the apple cider vinegar mixed in. Make sure you have at least a couple inches of space from the rim of the pot.
Cover and let stand for an hour. The apple cider vinegar will begin to extract nutrients from the bones. Bring to a boil (usually this takes about 45 min), and then simmer for 6 to 8 hours.
At about hour 3, remove the chicken and take the meat off the bones. Return bones, cartilage, and skin to the simmering pot and put meat into the fridge for later.
When your broth is done, turn off heat and let cool for 20 minutes. Remove bones and vegetables and strain broth into glass jars. Do not fill more than about 3/4 full. Add Celtic salt (about 1 tsp per liter).
Pro tip: put masking tape on top of your jars and write the expiration date on it
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