Bone broth is a healing tonic that may help you control inflammation, joint pain and reverse the signs of aging. Sip on bone broth as a lunch or snack replacement, or enjoy in soups, rice or gravies.
- 2-3 lbs. chicken bones (backbone, neckbone, wings, legs, etc.)
- Gizzards from one chicken (optional)
- Feet from chicken (optional)
- About 4 quarts cold filtered water
- 2 Tbsp. apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, leave peels on and coarsely chopped
- 2 celery sticks, coarsely chopped
- 1 bunch parsley
- 2-inch ginger or tumeric root (optional)
- Sea salt or Kosher salt to taste
- Cut chicken into several parts (ask butcher to cut a whole chicken into 8 parts + neck, gizzards and feet – if possible).
- Place boney chicken pieces in large stainless steel pot with water, vinegar and all vegetables except parsley.
- Bring mixture to a boil and remove scum that rises to the top.
- Reduce heat, cover and simmer for 8-24 hours. The longer you cook the stock, the richer and more flavorful it will be. Remember to simmer your broth – it should always be at a rolling boil.
- About 1 hour before finishing the stock, add parsley. This will impart additional mineral ions into the broth.
- Remove large chicken pieces with a slotted spoon (if there is meat on the bone, remove and use the meat for other dishes).
- Strain the stock into a large bowl and reserve in your refrigerator until fat rises to the top and congeals – usually overnight.
- Skim off the fat (and discard) and reserve the stock in covered containers in your refrigerator or freezer.