Bone Broth

Ingredients:

Makes about 4 Quarts

Chicken bones (2-3 cups)

2 Cloves garlic - smashed

Vegetable scraps (carrot peels, fennel, celery, peppers, onion caps)

Kombu (1 sheet)

Apple Cider Vinegar or Lemon juice

Sea Salt

4-5 Qts water

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Directions:

Save your roasted chicken bones and freeze until ready to use

Save your vegetable scraps and freeze until ready to use

Add all ingredients to a 5-6 qt. pot

Let it sit for a few hours, so the vinegar or lemon infuses to the bones

Simmer all ingredients for 12-18 hours

Cool and pour through fine mesh sieve into a large bowl

Discard the bones and discard or compost the veg scraps

Finely chop the kombu and reserve for another use in your soups, hummus etc.

Rinse the sieve and pour the liquid through the sieve & funnel into Quart Jars

Apply the lid and refrigerate

Notes on “jarring”

Sterilize the jars by running through the dishwasher

Use a canning funnel to pour the liquid into your jars….so much easier!