Ingredients:
1 whole organic roaster chicken OR
1 whole small organic turkey OR
6-8 organic chicken wings OR
organic turkey or chicken carcass OR
3-4 pounds beef marrow and knuckle bones OR
2 pounds meaty bones such as short ribs
3 Tbsp organic raw apple cider vinegar with the mother-I like Bragg’s (use 2 Tbsp if experiencing reflux)
1 gallon or 4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
1 large or 2 smaller onions, quartered
Handful of fresh parsley
Sea salt
Directions:
Place bones in a pot or a crockpot, add apple cider vinegar and water, and bring to boil so the vinegar can begin to leach the mineral out of the bones. Add more water if needed to cover the bones.
Let boil for 5 minutes and then turn heat to low/simmer. Skim the scum from the top and discard. Then add vegetables. I like to put vegetables in a Soup Sock made of cotton for super easy clean up.
Reduce to a low simmer, cover, and cook for about 24 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day).
Notes:
This is the most soothing broth when sick or having digestive issues or going through cancer treatment or even when fasting.
If using whole chicken or turkey, the meat will start separating after about 2 hours. Take out of pot and separate the meat and save for later or another use and then place carcass or bones back in broth.
I always save my carcasses. Whenever I make a turkey or chicken roaster for a meal I put the carcass in the freezer so I always have bones ready to use for broth.
I often use more water if using a large whole chicken or turkey-enough to cover bird completely.
Poultry offers a much more mild taste than beef.
Feel free to vary with veggies and herbs. There is no steadfast rule with the what to use. Sometimes if I only have 1 vegetable 1 or different vegetables or spices, I just use what I have which is really to flavor the broth or add a little more nutrients. Often I add fresh dill, sage or oregano or herbs de Provence and pepper.
Make large batches and store in mason jars in freezer. Do not overfill jars as they can break when they freeze.
Very important to use organic ingredients as don’t want to add any toxins when trying to heal!