Sunday I made broth with leftover bones and veggies from a birthday party chicken. I simmered it all day with astragalus and dandelion root. It tasted like pure golden silk filling my belly with warm sunshine. I thought about one of my herbal teachers and felt her in the kitchen. I’ve since learned that she passed on earlier this week…
I will write more about her as the memories trickle in and as acceptance grows. However, today I want to honor and send gratitude for her life and how she brought the real-deal bone broth into my life years ago. And so much more. I love you.
Chicken Bone Broth
I roast a whole chicken, eat the meat and then stick the leftover bones in the freezer. When there are a bunch of carcasses and bones I put them in a large stockpot and cover them with filtered water. I break open the bones with pruners to release the marrow and create more surface area. I add a few tablespoons of Apple Cider Vinegar. I save onion skins, carrot tops and celery ends & put them in the freezer & simmer them with the bones too. Add in supportive herbs like dandelion and burdock root or astragalus. Don’t forget the garlic! Add as much as you like. Salt & pepper to taste. Fresh carrots, onions and celery can be chopped and added. I avoid brassicas or strong root crops like rutabagas in broth.
Simmer bones and veggies for 8-24 hours. Add fresh or dried parsley or nettles in the last 1/2 hour. Let it cool and then pour it into jars. It can be refrigerated or frozen after straining.
Simple & nourishing. Thank you Carol. Read a beautiful tribute here.