“Bone broth is rich in calcium, magnesium, phosphorus, silicon, sulfur and trace minerals making it one of the best ways to replenish essential minerals that are depleted during exercise. It contains the broken down material from cartilage and tendons (like chondroitin sulfates and glucosamine) plus it is good for the immune system. In the winter I like to drink a cup of broth first thing in the morning, a great way to get your day started!” -AKT trainer Lauren Sambataro
- 1 whole pastured chicken or 2-3 pounds chicken bones with or without bits of meat (I like using chicken backs!!!)
- 4 quarts cold water
- 2 TBS vinegar
- 1 large onion (coarsely chopped)
- 2 carrots (coarsely chopped)
- 3 celery sticks (coarsely chopped)
1. Throw all of your chicken parts (chopped up if possible) into a pot then add the water, vinegar and vegetables. Let sit for a half hour, then bring to a boil and remove the scum that rises to the top with a spoon. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the more rich and flavorful it will be.
2. If you used a whole chicken, don’t leave the meat in there for more than about 2 hours. Remove the chicken, remove the meat and reserve, and put the bones back in the broth to cook.
3. Remove the whole chicken pieces with a slotted spoon. Strain the stock into a large bowl, then spoon into mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate. Enjoy!