Modified from: https://wellnessmama.com/5888/how-to-make-bone-broth/
Bone broth has become a recent curiosity/interest (turned mild obsession) of mine, and I actually started off my new daily regimen of sipping broth by “cheating” with an organic boxed version I tripped across at BJs. It wasn’t bad, but a little high in sodium. I was determined to try making my own, but just needed the time. Finally got around to it following my first attempt at Roasted Chicken on Saturday, and I’m never turning back. Not only did my house smell amazing (and reminiscent of my grandmother’s house my entire childhood), but the broth is delicious. Can’t wait to have a cup in the morning…the man even loved it!
Leftover bones, etc. from organic, free range chicken (no need to clean them)
Cold water (enough to cover the bones in a large pot)
2 tbsp organic apple cider vinegar
2 carrots, roughly chopped (no need to peel)
2 celery stalks, roughly chopped (greens included)
Optional: chopped onion, garlic (2 cloves), parsley, sea salt (1 tbsp), other herbs or spices to taste
Fill large pot with bones, etc. and cover with cold water. Add apple cider vinegar and let sit for 20-30 minutes. Meanwhile, chop and add veggies. Bring to a fast boil, then lower heat and simmer for at least 8 hours (or in the crock pot for 24 hours). Check every 20 minutes or so for the first two hours to remove and discard any froth/impurities from the top. Strain broth in fine strainer and refrigerate or freeze. Save bones, etc. and freeze to use a second time if desired.