Carcus from 3-5 pound pasture raised or organic chicken
Vegetables – roughly chopped
1 sweet potatoes
3 stalks celery
6 cloves garlic, roughly chopped
2 tablespoons Italian seasoning (or fresh herbs)
2 tablespoons apple cider vinegar
1 bay leaf
salt to taste (after cooked)
Place bones in crock pot and cover with water.
Add apple cider vinegar (to help release the nutrients from the bones).
Add remaining ingredients – garlic, veggies, spices and bay leaf.
Cok on low for 12 – 72 hours.
Strain out veggies and bones using a strainer or cheesecloth and discard. (The nutrients are in the soup. The remaining vegetables contain fiber, but minimal nutrients, so feel free to use for extra fiber.)
Spoon into mason jars and freeze or refrigerate.
The easiest way to remove the fat is to refrigerate and skim off the top.
Yields about 2.5-3 quarts of broth.
I love what Sally Fallon of Nourishing Traditions says about the soup – prior to straining:
“You will now have a pot of rather repulsive-looking brown liquid containing globs of gelantinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.”