Nourishing Bone Broth
The best nourishment for your entire body from inflammation to digestion.
- 1 whole chicken (I also add chicken bones that I stored in the freezer from the weeks prior)
- 2 sweet bay leaves
- 1 tbsp black peppercorns
- any vegetable scraps you have on hand (carrots, celery, onions, parsley)
- filtered water
- 1/4 cup Apple cider vinegar
- Place all of the ingredients into your slow cooker and cover with filtered water. Cook on LOW for the entire week.
- Take the chicken out after 6 to 8 hours, pick the meat off of it for stir-fries, salads and the like.
- After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth.
- Remember to replace the broth you remove from the slow cooker with an equivalent amount of filtered water and a bit of apple cider vinegar. 1 tablespoon per 4 cups of water.
- At the end of the week, strain off any remaining broth and feed the bones (they are fall apart soft at this point) to the dogs or compost them. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.