Beyond Botox Soup
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Prep time: 15 min • Cook time: 10-12 hrs • Yield: 1 gallon; about ten 12-ounce servings of broth
- 2 pounds chicken bones/carcasses (from about 2 -3 roasted organic chickens)
- 1 gallon purified water
- 4 unpeeled organic carrots, scrubbed and roughly chopped
- 3 to 4 stalks organic celery, including leafy part, roughly chopped
- 1 medium organic onion, roughly chopped
- 1 organic tomato, cut into wedges
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon peppercorns
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, peeled and smashed
- 1 bunch organic parsley
- 6 to 8 cups organic greens cut into small pieces or chopped, i.e. cabbage, kale, chard, collard greens, broccoli, Brussels sprouts, etc.
- Place chicken bones, water, carrots, celery, onion, tomato, bay leaf, salt, peppercorns, and apple cider vinegar into a slow cooker and set heat to low.
- When the broth is hot, skim the film off the top of the broth if desired.
- Simmer for 10 to 12 hours on low.
- In the last hour add the garlic and parsley.
- Pour the broth through a fine strainer and discard the solids. Taste the broth and adjust seasoning as needed.
- Return broth to slow cooker, or use a large kettle on the stovetop (if your slow cooker is not large enough) and add the organic greens. Simmer for another 30 minutes to gently cook the greens.
- Let cool and store in covered containers in the refrigerator for up to 5 days. If there is more soup than you can use in that amount of time, freeze in small batches for later use. The broth will keep for up to 3 months in your freezer.
If you have favorite herbs, you can add them to the bone broth to enhance the flavor. Thyme is particularly nice with chicken broth. The vinegar is used to help extract the minerals from the bones.