Chicken Bone Broth
Nothing compares to a warm mug full of bone broth!
Servings: 8 servings
- 2 lbs. chicken bones
- 1 onion sliced
- 2 carrots rough chop
- 1 stalk of celery rough chop
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon sea salt
- 2 tablespoons apple cider vinegar
Put chicken bones and apple cider vinegar into slow cooker.
Cover with filtered water until there is one inch less from the top.
Put on low and simmer for 20-22 hours.
Mixture should reduce quite a bit. Add in remaining ingredients and continue to cook for another 2-4 hours.
After the time is up, filter mixture through mesh strainer or cheese cloth, into a heatsafe bowl.
Cover with plastic wrap and chill.
After mixture is completely cool, you'll notice it solidifying on the top. Remove the fatty layer that settles on top with a spoon and continue to cool.
Store in the refrigerator for up to 3 days or freeze immediately for up to 6 months.
Serving: 1cup | Calories: 109kcal | Carbohydrates: 1g | Protein: 10g | Fat: 15g