Bone Broth

On a cold Winter's Day, all I want to do is curl up under a blanket and relax in the warmth. Given the cold weather effects my joints, causing stiffness and a bit of pain, this broth is my go to for recovery and prevention of pain, inflammation and illness. It is packed full of vitamins, minerals and fats important for overall health and warms you from the inside out without a lot of fibrous ingredients, to give your gut a break from digestion. You can use this broth as a base for most soups (like chicken noodle, of course).

Ingredients:

- 2 chicken carcasses (organic, free range, non-grain fed is best)
- 2Tbsp apple cider vinegar
- 2 celery tops and bottoms (save the sticks for the soup)
- 2tsp dried oregano
- 1 brown onion (cut in half)
- Water (approx. 8L)
- Salt (optional)

Method:

1. Place carcass into a large stock pot.

2. Add remaining ingredients into the pot and cover with approx 8L of water. The ingredients should be covered. If they are not, add more water until covered.

3. Place lid on pot and simmer on lowest possible heat for approximately 24hours. The longer the more nutritious the broth. The image above was a 40 hour broth.

4. When broth is ready to use, strain out the carcass and veggies.

*You can remove any scum that rises to the top during cooking, however there is no need to strain off the herbs or fats in the broth.

Halve the recipe if you don't want as much broth. I freeze the broth in batches so I have some handy when ever I need.