Bone Broth Recipe

Ingredients

• 2-3 pounds of chicken bones (from 1 whole chicken or parts)
• 1 onion, roughly chopped
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 6 cloves garlic, smashed
• 2 tablespoons apple cider vinegar
• 2 teaspoons black peppercorns
• 1 teaspoon salt
• Optional: fresh herbs such as parsley or thyme for extra flavor (optional)

Instructions

1. Place the chicken bones in a large 6 quart slow cooker. Add the vegetables, herbs (if using) garlic, apple cider vinegar, black peppercorns and salt on top of the bones and mix to combine.
2. Fill the slow cooker with filtered water until all the ingredients are submerged. Cover with the lid and set to low heat for 12 hours.
3. Once done cooking let it cool for about 45 minutes before straining through a fine mesh strainer into a large bowl then discard solids. The liquid should be thick and gelatinous once cooled – this is normal!
4. Once cooled transfer to jars or other containers labelled with date and contents and store in fridge up to 5 days or freeze for longer storage up to 3 months. Reheat when you need it - Enjoy!