Chicken or Turkey Bone Broth

Cooked chicken from the crock pot
Drippings, skin and bones, chicken backs, necks, wings or feet
2 Tablespoons of Apple Cider Vinegar ( I like to use Bragg’s Organic raw unfiltered with the mother)
2 Tablespoons of Thyme
6 cloves of Garlic
1 Onion peeled and sliced in half
1 inch of ginger root
Vegetable scraps – core of the cabbage, leaves from celery, carrots, the stalk from broccoli etc
Optional: A piece of Kombu (A sea vegetable found by the seaweed in health food stores) (Will not impart any flavor into the broth but will release lots of healthy minerals into the broth.)

}

}

}



What you will need:

Cooked chicken from the crock pot or a cooked Turkey (preferably a pastured organic chicken as you are extracting all the minerals and goodness from the bones and soft tissues so its really important to source a really clean and healthy chicken or turkey.) You can also use a cooked rotisserie chicken if in a hurry but be sure its an organic chicken (can be found at Whole Foods)
A large Stock Pot or a large Crock Pot ( I prefer to use a large stock pot and simmer gently on the stove) Some people feel more comfortable simmering overnight in a large crock pot.

Using your fingers, remove all the meat from the chicken or turkey.
Reserved drippings, skin, and bones.
Using a large stock pot place the reserved drippings, skin and bones inside.
Break large bones to allow the nutricious marrow to get into the stock. Fill pot 3/4 full with filtered water and add the apple cider vinegar and any optional herbs and vegetables including the Kombu. Allow this to rest for at least 1/2 hour to allow the vinegar to begin to draw the minerals out from the bones.
Cook on medium-high until bubbling, then reduce heat to low and allow to simmer, covered at least 8 to 12 hours. I allow my bone broth to simmer for at least 24 hours (the bones turn soft).
When done, allow to cool then pour the stock through a strainer and transfer to mason/canning jars to store in the fridge or freezer. Be sure to leave at least 2 to 3 inches of air at the top of the jars you are freezing or they will break!

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

952-210-7659