You’ll Need: 6-quart slow cooker Fine-mesh sieve or cheesecloth 1 to 2 frames from organic baked chicken 2 sweet bay leaves 1 tablespoon black peppercorns 5 celery stalks 2 carrots Several sprigs of parsley 1 onion with yellow skin 2 cloves of garlic with paper skin (You may use vegetable scraps) 2 teaspoons organic apple cider 1 teaspoon salt 8 cups filtered water
Optional: Two slices Astragaus root. (Astragaus helps to support the immune system and has been found to improve insulin resistance.)Method: 1. Place the roasted chicken bones into your slow cooker. 2. Cut the onion, and the veggies into large pieces. Add all the ingredients: sweet bay leaves, black peppercorns, apple cider vinegar, onion, garlic and vegetables. Cover with filtered water (about 8 cups) and cook on high for about 6 hours. Allowing any soup or stock to boil for too long will cause the fat to emulsify with the water and make it cloudy. Simmer by turning to low for two days. 3. If foam collects (I haven’t had any foam with organic chickens), skim off once. You will need to add more water as the broth cooks. 4. After two days, strain off all solids (bones and veggies) in a fine-mesh sieve or cheesecloth. Discard. The longer you cook the broth the more the minerals and amino acids leach from the bones into the broth. 5. Cool broth overnight in the refrigerator. Skim off fat (save the fat for other use) and store the broth. Serve as healthy bone broth or soup. Note: This is concentrated broth. For soup, additional water is recommended; add in leftover chicken pieces frozen from your roasted chicken, salt, poultry seasonings such as sage and thyme, and cooked rice or noodles.