So you’ve decided to make bone broth? Start with chicken or turkey. Trust me. The beef soup bones version is great and all. But it stinks. A lot. So here’s what I do. I make a CrockPot Rotisserie Chicken from the amazing CrockPot lady. Apparently this chicken is delicious. My family loves it. A lot. This includes not just Mr. Meaty and the girls, but also my parents and such. I haven’t been able to try it yet. Because it’s chicken. And it’s wet. I just…I can’t. But it smells really yummy!
But I digress. I make that lovely rotisserie chicken in the VitaClay (which just means I cut the time in half and follow the rest of Stephanie’s instructions).
Once that’s done about 4 hours later, I remove the chicken. Sometimes the bones just fall out. If they don’t, I
pull them out make Jason pull them out and return them to the pot. Then I add enough water to nearly fill the pot, add my veggie scraps and a splash of apple cider vinegar. If I have any vegetable scraps saved up in the freezer, I add those, too. Win. When it’s all done, I season to taste. Usually with just a hint of Himalayan pink salt.
Bone broth is incredibly good for you. And incredibly frugal. My first experience making bone broth was with a post-Thanksgiving turkey carcass. I’ve since made it with beef soup bones and now chicken. Chicken is by far the most pleasant for my delicate flexitarian (previously vegetarian) sensibilities.
How do you bone broth?
Chicken Bone Broth
Makes about 3 quarts
1 chicken carcass, from an organic pastured chicken
splash of apple cider vinegar
salt to taste
Place ingredients in your VitaClay. Fill nearly full with water. “Slow cook” for max time on soup setting, resetting until the broth cooks for 12 hours. If you’re using a crockpot instead, just let it run for 24 hours instead of 12. Strain and pour into quart jars. Freeze if desired. Enjoy!
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