About this Recipe
Besides it’s amazing taste Bone Broth is an excellent source of minerals, it boosts the immune system and improves digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone Broth also supports joints, hair, skin, and nails due to its high collagen content, so it really is essential to good health!
- 2 pounds (or more) of chicken bones from the back, neck and feet of the animal.
- 2 potatoes, with skin, washed very well
- 1 tbsp ginger
- 1 tbsp garlic (this will help eliminate the smell)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp or more of Sea Salt or Himalayan salt
- 1 tsp peppercorns
- 4 cloves
- Filtered water
- Add Additional helps and spices to taste
Step by Step Instructions
Place bones in a large stock pot, pour (filtered) water over the bones and add the Apple Cider vinegar. Let sit for 20 minutes in the cool water. The acidity helps pull out the nutrients from the bones. (Do not put the stove on yet.)
Roughly chop the vegetables and add to the pot along with peppercorns, cloves and any spices/herbs, if using.
Now place the pot on the stove and bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer.
During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away.
Simmer on lowest heat setting for 24-36hrs, the longer it cooks the more minerals are released.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetables. When cool enough, store in glass jars in the fridge for up to 3 days, or freeze for later use.
- Enjoy this as is or use as a base for soups, stews and curries.