*Adapted from Sally Fallon in Nourishing Traditions
3 pounds of bones from chicken (necks, backs, and wings), preferably pastured and organic
1 onion, cut in quarters
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 leek, coarsely chopped
1 bay leafs
3 thyme sprigs
1 bunch parsley
1/2 tsp black peppercorns
2 garlic cloves
3 cloves (optional)
2 tbsp apple cider vinegar
Cold water – 4 quarts (or enough to cover the bones and vegetables)
Combine all bones, apple cider vinegar, and vegetables in a large stainless steel pot and cover with cold water. Do not add herbs or garlic yet. Let mixture stand for 30 minutes to 1 hour.
Bring mixture to a boil and skim off any scum rising to the top of the pot.
Reduce the heat, cover the pot and simmer for up to 24 hours.
One hour before you finish cooking the bone broth, wrap bay leaf, thyme, parsley, peppercorns, garlic and cloves in cheesecloth. Add to bone broth and let simmer for remaining hour.
Strain bone broth with a fine mesh sieve, discarding all of the solid ingredients.
Skim off the layer of fat at the top of the bone broth.
Serve and store any extra bone broth in mason jars in your freezer.
Turkey or Duck Bone Broth (adapted from Sally Fallon in Nourishing Traditions)
Turkey: 3 pounds of bones from turkey (wings and drumsticks), preferably pastured and organic.
Duck: 3 pounds of bones from duck (carcasses and wings with legs, thighs and breasts removed), preferably pastured and organic.
All other ingredients and directions are the same.