17 Mar Chicken Bone Broth
Posted at 21:21h
in
by Caryn
Ingredients
- 4-5 Celery Stalks, coarsely chopped
- 5-6 Carrots, coarsely chopped
- 1 chicken carcass
- 1 onion, halved
- 1 garlic bulb, halved
- 1 tsp. peppercorns
- handful of fresh herbs (thyme, rosemary, parsley)
- seaweed
- 4 tbsp. apple cider vinegar or 1 c. wine
- enough cold water to cover bones and veggies
Instructions
- Add all ingredients to a large stock pot or crock pot.
- Bring water to a boil, then reduce the heat to a low simmer and partially cover (put the lid on, but tilt it).
- Let simmer for 10-24 hours.
- Set up a large bowl below a fine mesh strainer, and strain the liquid, catching all of the liquid in the bowl. Discard all of the cooked veggies and bones.
- Let cool, and keep covered in the fridge for a week or the freezer for 6 months.
No Comments