Ingredients
- 16 cups filtered water
- Whole chicken carcass or about 6 cups of bones leftover skin is great too as it contains a lot of cartilage
- 2 chicken feet if you’re up for it!
- 1 chicken neck
- 1 cup carrots roughly chopped
- 1 cup celery stalks with leaves roughly chopped
- 1 whole onion with skin quartered
- 2 garlic cloves with skin chopped in half
- 2 tbsp apple cider vinegar
- 1 tsp ground turmeric
- Fresh rosemary parsley, and thyme to taste (optional)
Instructions
- Add bones + feet and neck (if using) to the crockpot. (See notes for Instant Pot instructions)
- Fill with water, making sure all the bones are covered, and add apple cider vinegar.
- Allow bones to soak for 60 mins.
- Allow to simmer on low for at least 24 hours (all the way up to 72 hours topping up with water as needed).
- Strain the broth through a fine sieve to remove the bones and other ingredients.
- Consume immediately or see below for storing tips.
Notes
Instant Pot:
Add all ingredients to Instant Pot and set to Soup/Broth for 4 hours, Normal Pressure and Natural Release.
To Store:
Let cool and store in the fridge for up to 5 days, or freeze for longer.
Fill freezer safe containers (like mason jars) ¾ of the way full and allow them to cool on the counter.
Do not over fill as the liquid expands when frozen and could crack the jars.
Place them in the fridge for about an hour to slightly drop the temperature before storing in the freezer.
Once the broth cools it usually leaves the fat on the top, this can be left or used for additional cooking. I suggest you keep the "gel" as it's full of nutrients.
If you like, label the jars with the date so you know when you’ve made them.