
Ingredients:
1 whole chicken carcass (or 2-3 lbs of chicken bones)
10 cups filtered water
2 tbsp apple cider vinegar (helps extract minerals)
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
1 tsp Celtic/sea salt (adjust to taste)
1 tsp black peppercorns
1 bay leaf
Optional: fresh herbs (thyme, parsley)
Instructions:
Prepare the bones – If using a leftover carcass, remove most of the meat but leave some for flavour. For raw bones, roast them at 400°F (200°C) for 30 minutes to enhance the broth’s depth.
Combine ingredients – Add bones, veggies, apple cider vinegar, and seasonings to a large pot or slow cooker. Pour in water.
Simmer – Bring to a boil, then reduce to a low simmer. Cook for:
Hob: 12-24 hours (keep it at a gentle simmer)
Slow cooker: Low for 12-24 hours
Strain – Remove bones and vegetables, then strain through a fine-mesh sieve.
Store – Let it cool, then refrigerate for up to 5 days or freeze for longer storage.
Enjoy as a warm, healing drink or use it as a base for soups and stews!
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