After we roast our chicken I make broth from the carcass in the same roasting pan. I recently learned that adding salt too early in the broth process is crazy bad for you and so now I don’t add salt to my broth until it goes into the jars for the fridge or freezer.
Here is a beauty of a recipe from Claire’s Holistic Pursuits I will admit that I have never added more than an onion to my bone broth.
- Grass fed + free range or organic bones – I normally use beef bones from the butcher or a left over chicken carcass ( you want chemical free here so you aren’t drinking those toxins in concentrated amounts)
- 1 -2 tablespoons of Apple Cider Vinegar (acid thats needed to leech the mineral from the bones)
- Filtered water (again, we want low levels of toxins)
- Any chopped vegetables you care to throw in – potatoes, leek, celery, onion, carrot. I save up all my vege scraps from the week + use them too.
- Desired herbs + spices: bay leaves, oregano, rosemary, peppercorns, parsley etc.
- Place your bones in a slow cooker or pot
- Cover with water + add in the Apple Cider Vinegar
- Let this sit for 20 or so minutes so the acid can set to work removing the minerals from the bones
- Add in your veggies, herbs + spices
- Place on a low heat for up to 48hrs if beef bones or 24hrs if chicken bones
- Remove from the heat + strain out the (now sad looking) veggies + bones, discard.
- Bottle the broth to keep in the fridge or store in ice-cube trays or in serving portions in the freezer for up to 3-4months.