Chicken Bone Broth

• servings: 20
• total time: 48 hours

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

Directions

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

Add in water to cover.

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.

Nutrition

• Serving Size: 1 cup
• Calories: 41
• Total Fat: 0.3 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.3 g
• Trans Fat: 0 g
• Cholesterol: 2.5 mg
• Sodium: 286 mg
• Total Carbohydrate: 0.6 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.4 g
• Protein: 5.3 g