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Bone Broth Recipe

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This recipe for Bone Broth is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken (raw or carcass from roasted bird)
2-3 carrots
2-3 celery stalks
1 leek (mainly greens)
1 onion, halved
1 whole head garlic, sliced in half
2-3 inches sliced ginger and/or turmeric root
10-20 whole peppercorns
fresh herbs of choice - thyme, rosemary, oregano, parsley, etc
2 tbsp apple cider vinegar
Directions:
Directions:
Add all ingredients. Fill stock pot with water so everything is covered, but there's some room to boil. Bring to a boil, then reduce to simmer.

If using a raw chicken, after 2-3 hours, remove the chicken and shred off meat. Cut the bones in half so all the marrow can mix in, and put the bones back in, reserving the meat for whatever goodness you want to make with it.

Simmer for 8-12 hours. Put a cheesecloth over a strainer, and strain into a big bowl. Season to taste with salt and pepper. You can also reduce this a bit more than needed so it's more concentrated at this point (for storage purposes), then just add extra water when making soup.

**If you don't have a whole chicken, you can use a bunch of thighs instead. Or really any bones.

 

 

 

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