Bone broth, a wonderfood for gut health, protein-packed, collagen filled and great for the immune system. Collagen is crucial for repairing gut lining, skin elasticity, and key building blocks for the immune system.
1 chicken carcass, bones, cartilage, skin and drippings
3 large carrots
5 cloves of garlic
2-3 sprigs of rosemary or thyme, or your favorite combos
10 to 12 cups of filtered water to fill a large stock pot
1 T salt
Any other root veggies such as celery, parsnips, or leeks. 2-3
2 T. apple cider vinegar
Chicken broth is extremely flexible and can be done in a multitude of ways. It can be made in a crock pot, on the stove, in a pressure cooker, and even in an InstaPot. The recipe below is for the stove. I have tried the crock pot, but always seem to like it best when made on the stove.
Put all the above ingredients in a large stock pot. Cover with water within a 3/4 of an inch of the top and bring to a boil.
Turn down the heat, until a very low boil. (Mine is usually a notch above low with the lid tipped)
Now the waiting process. Broth can take anywhere from 10 to 12 hours. I know mine is ready when I take out a bone and break it or it crushes on the ends.
Let the broth cool for at least 30 minutes before handling. Strain the broth through a colander and store it in a glass jar or covered bowl.
The recipe makes 8 to 10 cups and can be stored in the fridge for a week or in the freezer for 3 months.