2 ½ pounds raw bones: chicken or beef (preferably organic or free-range)
3 quarts cold filtered water (12 cups) water, or enough to cover all ingredients
¼ cup raw apple cider vinegar
1 large onion, chopped in large pieces
2-3 carrots, chopped in large pieces
2-3 celery stalks, chopped in large pieces
2-3 cloves garlic, peel, but leave whole
2 pieces of kombu (optional) Sea vegetable, packed with essential minerals
4 sticks of astragalus (optional) A root that strengthens immune system
1 dried bay leaf
½ teaspoon dried thyme
½ teaspoon whole peppercorns
6-8 parsley stems
Place bones in a 6-quart stockpot or bigger, cover with cold water, add vinegar and bring to a boil.
Reduce heat to simmer, and skim the scum for about 15 minutes. I use this skimmer. Do not cover with a lid. Do not stir, this makes the broth cloudy.
Add the onions, carrots, celery, garlic, kombu and astragalus (if using) and bring back to a simmer.
Put the bay leaf, thyme, peppercorns and parsley stems into cheesecloth tied with twine or a spice bag. Add to both.
Simmer for required length of time, skimming the surface as often as necessary: Chicken: 3-4 hours, Beef: 6 – 8 hours. The longer you cook the broth, the richer and more flavorful it will be.
Add water if necessary to keep bones covered.
Carefully remove bones, kombu, astragalus and other large pieces of veggies, with tongs or a slotted spoon. Place them into a large bowl to cool.
Strain through a fine mesh strainer or line a strainer with several layers of cheesecloth.
After straining you will have a nourishing and delicious clear broth!
Cool the broth for about an hour and then store in the refrigerator for 5-7 days or freeze.
Makes about 4-5 quarts
You can find bones at some health food stores in the frozen section or meat department or at a butcher.
Try to get organic if at all possible.
If you keep the broth in the refrigerator longer than 5 days, you can re-boil it and it will be safe to consume.
In the winter to warm your bones or if you are feeling under the weather you can sip the broth in a mug.
Add a dash of tumeric or curry powder for some extra flavor and immune-boosting power.
Use for homemade soups, stews, sauces, cooking quinoa or vegetables.