Homemade Bone Broth

Bone broth is rich in nutrients like collagen and gelatin, good for the joints and provides a host of amino acids to support gut healing and mood.

Making bone broth at home ensures you get more collagen, gelatin, and nutrients and it doesn't have any extra junk or preservatives. The true sign of a good bone broth is the jiggle.

Ingredients

• 4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — pull off the meat)

• 3 carrots, chopped

• 3 celery stalks, chopped

• 2 medium onions, peel on, sliced in half lengthwise and quartered

• 4 garlic cloves, peel on and smashed

• 1 teaspoon Himalayan, Celtic, or Redmond salt

• 1 teaspoon whole peppercorns

• 3 tablespoons apple cider vinegar (ACV) (helps pull the collagen out, don't skip)

• seasoning of choice (I use dried rosemary, oregano, basil blend)

• 18–20 cups cold water or enough to cover the chicken.

Sometimes I don't use all the seasonings, I just toss in the chicken carcass with water and AVC because the chicken was already seasoned when I cooked it.

Instructions

1. Place all ingredients in a large pot on stove like a dutch oven.

2. Add in water to cover.

3. Simmer for 24–48 hours, skimming fat occasionally (crockpot on low)

4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

5. Use within a week or freeze up to three months.

   
   

   If your broth doesn't not become gelatinous when refrigerated, you may have added too much water.