Classic Chicken Bone Broth
Coach Lindsay just made a batch of the Classic Chicken Bone Broth from the Run Fast Eat Slow Cookbook to add to her Winter Arsenal to aid in recovery and boosting the immune system. She subbed bone with marrow instead of chicken bones and no chicken feet.
2-3 pounds chicken bones
2 chicken feet (optional)
4 quarts cold filtered water
2 tbsp apple cider vinegar
2 yellow onions, unpeeled and cut into quarters
3 carrots, unpeeled and cut into thirds
½ bunch celery, cut into thirds
6 black peppercorns
1 bay leaf
1 bunch parsley
Place bones in 6 quart or larger pot or slow cooker. Add water and vinegar and let stand for 30 minutes.
Rinse veggies and add onions, carrots, celery, peppercorn, and leaf to pot. Bring to boil over high heat. Reduce to low and simmer, covered, for 8 hours or up to 24 hours. If using slow cooker, cook on low for 24 hours.
In last 10 minutes of simmering, add parsley.
Strain broth through large mesh sieve. Discard veggies and bones.
Transfer to fridge for cooling, then skim off any fat that rises.
Store in fridge for 5 days or freezer for 3 months