Bone Broth

Ingredients

3-5 lbs chicken bones (aim for pasture-raised or free-range)

2 medium carrots, sliced

3 celery stalks, sliced

1 onion, peeled and diced

1 small bunch of italian parsley

6 black peppercorns

2 tablespoons apple cider vinegar

pinch of salt

Directions

1.      Place bones in a large pot and cover with cold water. Bring to a simmer and drain, then rinse well. 

2.      Return bones to pot and again cover with cold water. Add all other ingredients. 

3.      Bring pot back to a low simmer, and simmer uncovered for 8-12 hours. As the stock cooks, some foam will form on top- skim the foam with a spoon and discard.

4.      When the stock is done, allow to cool for 10 minutes and then carefully strain into a metal or glass container. Cool loosely covered at room temperature for 30 minutes, then chill in refrigerator thoroughly. Use immediately or store in containers and freeze for later use.

NOVEMBER 19, 2019