3 packets chicken back bones
filtered water to cover
2 large unpeeled carrots roughly chopped
a few celery stalks roughly chopped
1 red/white onion cut into quarters
a few garlic cloves unpeeled
Himalayan salt
3 bay leaves
1/2 cup Bragg apple cider vinegar
fresh parsley with stalks
a few fresh thyme sprigs
2 tsps tumeric


Place all the ingredients in a slow cooker starting with the chicken bones. Leave to rest for one hour so the apple cider vinegar can begin extracting the minerals from the bones and then cook on low overnight for twelve hours minimum. Let the broth cool down and strain it through a sieve. Store the broth in a glass mason jar in the fridge. It can also be frozen in small containers.

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