1 yellow onion, quartered (you can leave the onion peel on)
1 head of garlic, bottom trimmed and discarded
1 ½ -2 pounds chicken bones, raw or from a cooked rotisserie chicken
3 carrots, halved
3 celery stalks, halved
½ tsp ground turmeric
1 tbsp peppercorns
1 tbsp salt
2 bay leaves
1 tbsp apple cider vinegar
Handful of herbs of choice, I like parsley and thyme
1-inch piece of ginger
1-inch piece of turmeric
Place all the ingredients into your pot and fill it with filtered water about 1 inch below the top of the pot.
Cover and cook on low for at least 10-12 hours. If you can simmer it for up to 24 hours even better, but at least 10-12 hours.
Set a fine-mesh sieve on top of a large pitcher and carefully pour the broth through the sieve. Discard the solids and allow the broth to cool.
Once cooled, store in mason jars. If freezing, be sure to leave 2 inches below the top to prevent the jars from bursting.
Freeze for up to 6 months and refrigerate for up to 1 week.
If you want to sip on it instead of use it for cooking, pour your hot bone broth into a mug and squeeze some extra lemon juice, salt, and pepper to flavor it up.
Enjoy!Recipe created and made by Natalie Cardoza of Precious Time Blog!
about the author
Hi I'm Natalie. My passion for clean eating began in 2011 when we found out my husband had Celiac Disease. It was then when I began researching ways in which the food we eat and the products we use affect our overall health. With this in mind, I created Precious Time Blog to help others on their journey toward living a cleaner and more natural lifestyle. Making this shift can be challenging but I'm here to guide you along the way.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.