Simple Bone Broth Recipe
Sometimes I buy an organic rotisserie chicken from Whole Foods. When I’m done eating the meat, I freeze the carcass. I also often save the odds and ends from the ends of carrots, celery, onions, leeks, mushrooms, and whatever else I remember to freeze after making other soups, salads, or other recipes. Once I have a big enough bag of those scraps and two chicken carcasses, I dump them all into a large soup pot and make a bone broth.
Here’s the rough recipe; make it your own easily by changing things around depending on what you have on hand. There’s really no wrong or right.
2 organic chicken carcasses
Chopped vegetable ends, skins, etc. (ie. carrots, parsnips, onions, leeks, mushrooms, etc.)
Water to cover
1 tsp. sea salt
1 TBSP apple cider vinegar
- Put all ingredients in a large soup pot and just cover with water.
- Add apple cider vinegar and let stand for 30-60 minutes.
- Bring to a boil and lower heat to a simmer.
- Skim off scum and simmer for up to 24 hours.
- Sip by itself or use as base for other soup, rice or sauce dishes.
Photo by Matthew Weiss/Tweaked Style