Bone broth is a nutrient-dense powerhouse that’s been found to support gut health, reduce inflammation, and boost the immune system. It’s an excellent source of gelatin and the amino acid glutamine, which help strengthen the gut lining. Use it as a base for soups and stews, in cooking rice and other whole grains, or sip it all on its own!
Ingredients
- 1 Whole Chicken Carcass (about 2 lbs of bones)
- 1 Carrot (peeled and chopped)
- 1 Yellow Onion (diced)
- 2 stalks Celery (chopped)
- 3 Garlic (cloves, halved)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt
- 1 cup Parsley (chopped)
- 6 cups Water
Instructions
- Place the bones in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
- After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of fat that forms on the top and discard or save it for future cooking. Freeze broth until ready to use.
Notes
- Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.