POULTRY BONE BROTH

This is a basic bone broth. If you are new to stock and broth, it is a good idea to start with stock. After you have incorporated stock into your diet for a couple of weeks, gradually add the broth into your diet. This will help to insure that you do not suffer any adverse reactions to the broth. Broth is very healing and cleansing. If you have any health issues, it can exacerbate them as it detoxifies your system.

• 3-4 lbs of bones from poultry. This may be bones from making stock or from poultry cooked in the rotisserie, roasted, bake, or otherwise prepared. (I place bones into a large zip lock bag and put them in the freezer until I have collected enough to make broth.)
• 1 gallon of filtered water
• 2-4 chicken feet (optional)
• 1-2 chicken heads (optional)
• 2 T apple cider vinegar
• 1 onion, quartered
• 2 carrots, halved
• 3 stalks celery, halved

Place the bones and water in a large soup pot. Add the apple cider vinegar and allow to sit for 30 minutes. The apple cider vinegar needs time to leach the minerals out of the bones before cooking.

Add the vegetables to the pot and turn on the heat.

Bring to a boil and skim off the scum. Reduce the heat to barely a simmer, cover, and cook for 6-24 hours. (I always cook for 24 hours)

Allow the broth to cool, strain it, and package in quart jars. This keeps well in the refrigerator for 5-7 days. It may also be frozen for up to 6 months.

When you are ready to eat/drink your broth, heat it on the stove top, salt to taste, and enjoy!