Chicken Broth
Chicken Broth
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Cook time:
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Ingredients
- 3–4 pound whole organic or pasture- raised chicken
- 2 tablespoons raw apple cider vinegar • 1 tablespoon good salt
- 1 medium yellow onion, halved • 2–4 carrots, halved
- 3–4 celery stalks, halved
- 5 sprigs parsley
- Bouquet garni (recipe below)
- 4 quarts filtered water (16 cups)
- Bouquet garni!
- Fresh bay leaf
- Fresh sage, rosemary, thyme
- Tie herbs to carrot or celery stalk with cooking twine for easy removal.
Instructions
- Rinse chicken in purified water. Place in large soup pot or slow-cooker.
- Add vinegar, salt, onion, carrot, celery, parsley and bouquet garni.
- Cover with water and let stand for 30 minutes, allowing the cider vinegar to draw minerals out of the bones.
- Bring to a boil. Skim off any scum that may float to surface.
- Reduce heat to simmer and cook for 1 1⁄2 to 2 hours, or until chicken is very tender and falls apart.
- Remove chicken and vegetables to a large dish. When cool, separate the meat from bones. Reserve bones for future bone broth.
- Strain the broth through a sieve and pour into glass jar. Let come to room temperature before storing in the refrigerator.
- The fat will harden at the top which you can leave intact to help preserve the soup. When you are ready to consume, remove and discard the fat.