Chicken Bone Broth
2-3 lbs. of organic chicken bones
Water to cover the bones over 1 inch
3 tablespoons of apple cider vinegar
½ teaspoon of sea salt
2 onions medium chopped, about 1 inch
3 carrots medium chopped
4 stalks of celery, washed and medium chopped
1 tablespoon of black pepper corns
2 bay leaves
4-5 fresh thyme stems with leaves
I suggest to use a crock pot cooker for better results.
- Place the bones, water and vinegar in a pot or an electric slow cooker; let them sit for about 15 minutes for the vinegar to absorb. These will allow the minerals to release.
- Bring this to a boil and bring the flame down to a simmer, add the bay leaves, thyme and peppercorns, cook for about 10 hours on a slow simmer, skimming the fat and foam that forms on the top from time to time.
- Add the chopped vegetables and cook for another hour.
- Strain, skim the fat and discard the fat. Cool the broth down; it can be stored for up to five days in the refrigerator or freeze for a longer life.