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July 24, 2018

   

Place the bones into a slow-cooker.

  1. Add:

  2. 1-2 garlic cloves

  3. 1 onion (cut in 4 with the peeling)

  4. 1-2 T. raw, unfiltered apple cider vinegar (depending on the size of the chicken)

  5. 1-2 t. Sea salt

  6. 2 stalks of celery

  7. 2 carrots, unpeeled & cut in 4

  8. Fresh herbs: thyme, oregano, sage, parsley, bay leaf (optional)

  9. Add enough filtered water to just below the rim.

  10. Cook on low for 24 hours, and allow to cool.

  11. Remove bones (and discard).  I sometimes do a second batch once I strain the broth. Return everything back to the crockpot, and add more filtered water and cook on low for 8-12 hours.

  12. Strain broth to remove any leftover particles.

  13. Store in jars in fridge or freezer.

  14. (Optional): put some broth in ice cube trays for later use when you only need a small amount.

  15. Use organic chicken or grass-fed beef bones and organic vegetables to get the best, most nutritious broth.

  16. Uses: add when cooking instead of water, for...

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