This is my favorite recipe for bone broth, a traditional family recipe originating in Italy. Enjoy!
1 whole chicken carcass or 2 pounds of beef or turkey bones (with marrow)
1 tbsp apple cider vinegar
16 baby carrots or 4 large carrots
3 celery ribs
1 handful fresh parsley
10 whole peppercorns
1 bay leaf
1 tbsp thyme
sea salt, to taste
1. Rinse the carcass or bones and place in a large stockpot. Fill with water to approximately 3/4 full.
2. Bring to a boil.
3. Add the apple cider vinegar. This is important! Apple cider vinegar enhances the release of minerals and nutrients from the bones and into the water.
4. After boiling for 3-5 minutes, skim off the foam that has risen to the surface.
5. Optional: Roughly chop the vegetables and add them to the pot with the herbs and seasonings.
6. Reduce the heat to a simmer, cover partially and cook for a minimum of 3-4 hours.
7. If you included vegetables, strain them prior to serving.
*Note: Cook once and eat twice! Bone broth can be made by using the bones from a leftover roasted chicken.