Here is my bone broth recipe below. (See my Main Blog for a detailed posting why Bone Broth is so good for the body and health)

Note:  I realize that purchasing Organic can be more expensive and sometimes I scrimp and opt for non-Organic Vegetables.  I just rinse them thoroughly.  HOWEVER, please do not scrimp by on your meat.  Spend the extra money to purchase Hormone Free and Anti-Biotic Free Meat.  For one thing Anti-Biotics kill both the good and bad bacteria.

Ingredients:  1 whole chicken; 2 tbsp Apple Cider vinegar; 2 tbsp sea salt; 4-5 cloves garlic; 4 inches ginger root; 2 whole onions; 2 tbsp curry; 1 tsp thyme; 5 bay leaves; (optional 4-5 chicken feet)

Step 1. Cook whole chicken in slow cooker or however you want.  It is just easier to remove the meat from the bones if a slow cooker is used.  I cook the chicken for 12 hours on low. Add additional legs for more bones.  More bones the better.  (Note: Other poultry, Beef stock bones, or even fish may also be used; I just prefer the chicken)

Step 2. Remove the chicken meat and place in one bowl for later eating (sandwiches, etc.) and place the bones/skin in another bowl to be later added to your stock pot for cooking.

Step 3.   Fill a large pot (I use either a 7 or an 11 quart stock pot) with 3 quarts of water (preferably filtered water and not tap) and add in 2 tablespoon of Apple cider vinegar and 2 tablespoon of sea salt.  Let sit for 10 minutes. 

Step 4. Add in the previously separated bones and chicken skin to the pot.  

Step 4A.  For the more daring add in 4 chicken feet.  This grosses a lot of people out.  However they will be strained out at the end.  The benefit is adding the chicken feet will turn your ordinary bone broth into Super Bone Broth.  If possible remove the skin as it will taste better.  For some reason the skin on the chicken feet alters the taste. See my Main Blog page for more information on the benefits of chicken feet and see Recipe #2 for how to peel chicken feet.

Step 6.  Add 4-5 cloves of garlic diced; 4 inches of ginger root grated; 1-2 whole onions; 2 tablespoon of curry; 5 bay leaves; 1 teaspoon thyme. 

Step 7. Fill the rest of the pot with water (preferably filtered water and not tap) and cook on low for 24-72 hours.  Longer cook time extracts more nutrients from the bones.  Longer cooking time is healthier.  

Step 8. Strain out the bones and save the liquid to drink.  I do this by using a second pot and pouring from the first pot through a strainer into the second pot. It makes plenty for a few days.  Mine makes approximately 10 quarts  See picture below.  The large containers are 32 ounces and the smaller ones are 16 ounces.  I keep half in the fridge to drink in the short term and freeze the rest.  These containers have good sealable screw on tops.