How to Make Nourishing Chicken Broth for Practically Free
 
 
Author:
Ingredients
Instructions
  1. In the freezer, save in separate freezer baggies any chicken bones or suitable vegetable scraps until you have enough to make a pot of soup. Examples of suitable vegetables: Carrot peelings (washed before peeled), celery leaves or ends, leftover chopped onions, zucchini pieces, mushrooms and mushroom stems.
  2. Dump in a pot and add (optional) two bay leaves, 2-4 tablespoons of raw apple cider vinegar or kombucha vinegar, 10-15 peppercorns, and any other vegetables you’d like to add to round out the flavor.
  3. Cover with water and bring to a simmer. Use a spoon to skim off any foam as it rises.
  4. Turn down heat low enough to just keep at a low simmer, and simmer for 3-24 hours (the longer the better).
  5. Strain through a fine sieve (for a really well strained broth, also line the fine sieve with cheesecloth) into a heat-safe bowl.
  6. Salt well (up to 1 tablespoon of unrefined salt per 4 cups), and enjoy in a soup or or even simply well salted and topped with parsley!
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/how-to-make-nourishing-chicken-broth-for-practically-free/