Sip this broth as a restorative or use it as a base for soups, stews, and sauces.
Recipe information
Yield
Makes 8 cups
Ingredients
Preparation
Step 1
Put the chicken carcass or beef bones in a slow cooker with the vinegar, salt, garlic, and vegetables, if using. Add enough water to cover the bones.
Step 2
Set the slow cooker to low and cook for 8 to 24 hours (the longer you cook, the more gelatin or collagen you draw out of the bones, giving you more gut-healing properties).
Step 3
When the broth is done (begins to gel at the top or has been cooked for desired length of time), use a slotted spoon to remove the bones. Pour broth into a large saucepan through a fine-mesh strainer. Refrigerate up to 4 days. Before reheating, use a spoon to scrape off the surface fat. Or, freeze individual portions up to 2 months.
