Ingredients:

  • 2 lbs Organic Chicken Bones (mix of backs, necks, and feet)
  • 2 tbsp Raw Apple Cider Vinegar
  • 4 Quarts Filtered Water
  • 3-inch piece Fresh Ginger, smashed
  • 2 Whole Carrots, unpeeled and chopped
  • 2 Stalks Celery, including leaves
  • 1 Lemon, halved
  • 1 tbsp Sea Salt
  • 1 tsp Whole Peppercorns

Instructions:

  1. Place the chicken bones in a large heavy-bottomed stockpot and cover with filtered water and apple cider vinegar.
  2. Let the bones soak in the cold water for 20 minutes to allow the vinegar to begin demineralizing the bone matrix.
  3. Add the smashed ginger, chopped carrots, and celery to the pot.
  4. Turn the heat to low. If using a stockpot, bring to a bare simmer (lazy bubbles). Avoid a rolling boil to keep the flavor light and low-odor.
  5. Simmer for 24 hours. Use a spoon to skim any foam or impurities that rise to the surface during the first two hours.
  6. In the final 1 hour of cooking, add the halved lemon and the sea salt.
  7. Strain the broth through a fine-mesh strainer or cheesecloth into a large stainless steel bowl.
  8. Cool the broth rapidly before transferring to glass mason jars for refrigeration or freezing.