You’ll need a 5L pot, apple cider vinegar, quality filtered water, turmeric powder, other spices, vegetables, seaweed, etc. Take a chicken carcass or chicken bones, skins, cartilage, etc., roughly 1 1/2 – 2 lbs, place in large pot and cover with water. Just add enough water to cover the bones and do not pass the bones too much.
Add 2 tablespoons of apple cider vinegar to help extract nutrients and minerals from bones, add your variation of vegetables, I add: onion, garlic, celery, celery leaves-when available, dried turmeric, dried rosemary, dried oregano, dried thyme, dried parsley, salt and dulse (a type of seaweed) for iodine and other important minerals. You can include fresh herbs as well, I like parsley.
If you have the time, let sit for 30 minutes to let the apple cider vinegar extract the minerals and nutrients from the bones. Then bring to a very gentle boil, and using a spoon, remove scum from top as it starts to heat up, and cover with lid.
Leave at lowest setting for a gentle simmer overnight to 24 hours. Just know that the longer you simmer, the more histamine there will be. If you or your loved ones have histamine issues, you’ll want to simmer this for much shorter than 24 hours, maybe 1-3 hours depending on the severity of their reactions. Also some people will reuse the same bones. Once they’ve strained the liquid, they will put the same bones back in a pot, redo the steps listed above and do this again. Some will use the same bones 2-3 times. That is up to you. I use them once and then discard.
Once you feel it’s ready, strain the bones and vegetables from liquid and place broth in mason jars. Wait until slightly cooled and transfer to fridge and/or freezer. Will stay good in fridge for 7 days and in the freezer for up to 6 months.
Bone broth is nourishing to the intestinal tract as it is rich in amino acids specifically arginine, glycine and proline. It is also rich in gelatin which improves collagen in the body and gut health.
INGREDIENTS: Makes roughly 1 1/2 – 2 litres
- 1 1/2 – 2lbs chicken bones (or any other meat bone or fish bone)
- 1 onion, roughly chopped
- a few garlic cloves roughly chopped
- handful of carrots (optional)
- a few celery sticks and leaves (optional)
- pieces of seaweed (I use dulse – about 1/4 cup)
- 1-2 tsps turmeric spice
- 1 tbsp oregano spice
- 1 tbsp rosemary spice
- 1 tbsp parsley spice or 1 bunch of fresh parsley
- salt and pepper to taste
- 2 tbsps apple cider vinegar
- Enough filtered water to just cover the bones
