8 to 36 hours
6 to 8 cups
• Boned chicken carcass (skin, bones, neck, etc.)
• 1 onion, quartered
• 2 large carrots, cut in half
• 2 stalks celery, cut in half (with some leaves)
• 3-5 garlic cloves, slightly mashed
• 1 teaspoon thyme or 3-4 fresh sprigs
• 1 teaspoon parsley or 4-5 sprigs
• 1 teaspoon oregano
• 1 teaspoon Himalayan sea salt
• 1 teaspoons peppercorns
• 2-3 tablespoons apple cider vinegar
Combine the ingredients in the pot; Cover with filtered water and bring to a boil. You can use a crock pot or cook the broth low and slow on the stovetop.
Reduce to a simmer for 8 to 36 hours. Add more water as necessary. The longer the broth cooks, the more the minerals are pulled from the bones.
Strain and discard everything from the broth. Enjoy!
*Use organic vegetables and organic free-range humanly-raised poultry to receive the best health benefits of bone broth.
Bone broth is excellent for sipping, especially when sick or you have tummy issues. Bone broth can also be used in other recipes. Store in the refrigerator up to three days. Freeze recipe-sized portions, in glass or BPA and phthalate-free plastic, once broth has cooled.
This will also work with a turkey carcass.