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Bone Broth

Bone Broth


Large stock pot

8-10 C filtered water

1 whole chicken (or beef bones; omit for vegetarian version)

Fresh Vegetables + Scraps on hand (head of garlic, carrots, celery, onion, lemon, scallions, etc.)

Pantry Herbs (parsley, rosemary, thyme, oregano, ginger, turmeric, bay leaf, peppercorn, etc.)

Medicinal Herbs (ashwaghanda, goji berry, astragalus, calendula, nettle, etc.)

Seaweed (Kombu, Wake)

Dried Shiitake and other mushrooms (chaga, cordyceps)

In a large stock pot, add all ingredients: meat/bones and vegetables/herbs.

Fill with water. Ensure all ingredients are submerged.

Bring to a boil with the pot uncovered.

Lower to medium/medium-low and simmer uncovered for 2-3 hours until broth has reduced slightly.

If using a whole chicken, this is when I like to remove the chicken breast and thighs and shred the meat to use in meals throughout the week.

Cover and simmer on low for several hours (at least 3-4 more hours, but it's best if it is simmering all day). Broth should have reduced by about 1/3 throughout this entire process. 

Strain and let cool. Once cool, jar it up! 

Sip on broth throughout the week for its gut-healing benefits and use for your soups/stews/meals.

To expedite the cooking process, a slow cooker or pressure cooker would work as well. This should last about 3-4 days in the fridge and up to a year if frozen, but always check for freshness first.

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