Soothing Bone Broth

Soothing Bone Broth

Ingredients

• 4 pounds chicken bones, roasted and/or feet
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 yellow onion, roughly chopped
• 6 garlic cloves, peeled and smashed
• 4 oz. cremini mushrooms, quartered
• ¼ cup parsley, tightly packed
• 1-inch piece of ginger, sliced
• 2 fresh turmeric pieces, sliced; or 1 teaspoon turmeric powder
• 1 teaspoon coarse kosher salt( Diamond Crystal)
• ¼ cup apple cider vinegar

Directions

Place chicken bones/feet into a slow cooker. Add all of the vegetables and spices. Fill the pot with water to the max line, or just covering the vegetables. Add in the vinegar.

Slow cook on low for at least 8 hours or up to 24 hours. Pressure cook on high for 45 minutes or up to 4 hours. Allow pressure to release naturally before removing the lid.

Remove the larger pieces of bone and vegetables with a slotted spoon and discard. Strain the broth through a cheesecloth-lined sieve into a very large bowl (may require batches). Pour the broth into cube molds and store for up to 6 months, or pint/quart jars and store in the refrigerator for up to 10 days.

TIP: Get creative! You can use any vegetables or bones you like. The basics are apple cider vinegar, salt, and water to just cover. That’s it!