1 pastured organic chicken-bones and skin mostly (after you’ve cooked it and eaten a meal of it and picked all the meat off the bones)
4 quarts water
1 tablespoon apple cider vinegar
Put the chicken bones and skin, plus any water or dripping from cooking, into a large stock pot and add more water and vinegar. Bring the stock to a boil, then gently simmer for 24-48 hours. When finished strain the bones and skin through a colander and use the broth to make your favorite soup. This recipe is totally salt free, when you make your soup, add salt to taste.
You can use this same basic recipe for turkey, duck, or even goat bones. To make it more interesting, feel free to add an onion, your favorite herbs and celery.
Why it’s good for you:
Bone broth made with vinegar captures calcium and other minerals in the broth. Consuming bone broth regularly is important for general health and nutrition, having minerals helps your body absorb vitamins.