Name: Chicken Bone Broth
Cook time: 2 d
Total time: 2 d
Yield: 20
Ingredients: 4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat); 3 carrots, chopped; 3 celery stalks, chopped; 2 medium onions, peel on, sliced in half lengthwise and quartered; 4 garlic cloves, peel on and smashed; 1 teaspoon Himalayan salt; 1 teaspoon whole peppercorns; 3 tablespoons apple cider vinegar; 2 bay leaves; 3 sprigs fresh thyme; 5–6 sprigs parsley; 1 teaspoon oregano; 18–20 cups cold water

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Meg’s Recipes

Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.

Simmer for 24–48 hours, skimming fat occasionally.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Use within a week or freeze up to three months.

4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)

2 medium onions, peel on, sliced in half lengthwise and quartered

Chicken Bone Broth

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