Ingredients
- Cookware needed- Xtrema 5.5 Versa Stock Pot
- Shop Here :https://xtrema.com/products/versa-stock-pot?variant=39710036525250
- Filtered water
- 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
Directions
- 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!
