Chicken Bone Broth

Bone broth is high in vitamins, minerals, and amino acids, which are the building blocks of protein. It also contains a high amount of collagen, which may help support bone and joint health.

3-4 lbs bones, chicken (I use backs, wings, carcass, skin, cartilage, and scraps)

3 quarts water, plus more as needed to just cover

2-3 tablespoons apple cider vinegar

2 large carrots, cut in chunks

2 large yellow onions, peeled (or not) and quartered

2 cloves garlic, peeled (or not)

2 large celery stalks, cut in chunks

1 bunch parsley

Black peppercorns

Sea salt

Place three or four pounds of poultry bones in a large stock pot and fill with water, leaving a couple of inches at the top.

Add an acid to the pot to help the meat release the collagen—a few tablespoons of apple cider vinegar. Let the bones sit in the water and vinegar for half an hour before turning the stove on. Add the chopped veggies to the pot. They don’t have to be peeled or cut into small pieces since they’ll be removed at the end of cooking. Add the salt and peppercorns. Bring the pot to a rolling boil. Then lower the heat and let the broth simmer, partially covered. Cooking the broth on a low heat helps draw out the collagen, marrow and amino acids, vitamins and minerals.

I find12 hours to be perfect.

When the broth is done, remove from the heat. Pour the broth through a fine mesh strainer to separate the solids from the liquid. Let the broth cool down to room temperature.

You can store the broth in the refrigerator for up to five days. You can also pour the broth into ice cube trays, a freezer bag, or into mason jars (with an inch or two at the top to prevent the glass from shattering) and store in the freezer for up to six months.