Instructions
Add the bones to a large pot and just barely cover them with water. Simmer for about 10 minutes. You want the "scum" to float to the top. For this, I usually use 2 rotisserie carcasses. Remove from the heat, drain them, rinse your pot, and put bones back in.
Add in all your veggies. Make sure you wash them. cut all veggies into large chunks and place in the pot.
Tie up all your fresh herbs with some string and place them in the pot. This helps the straining process in the end. Feel free to add any herbs you like. Cilantro and thyme are also great choices. Just avoid dried herbs. They are hard to strain out.
Add in the coconut oil, black peppercorns, and goji berries. Now fill the pot with water (as much as you can add). Place on the stove over medium heat and once it begins to simmer, lower the heat as low as possible where you still get a few simmering bubbles. Cover, but leave a crack. Stir once every hour. Cook for 3-6 hours.
Strain all the solids out with a sieve ( you don't want any solids or floaters in your end product). Place them in mason jars. For long storage, can them. Otherwise, place them in your fridge for up to 2 weeks. Enjoy!
WATCH THE RECIPE VIDEO
Ingredients
2 lbs Chicken Bones
2 cups Mushrooms (any mushroom type)
6 Carrots
2 Leeks
4 stalks Celery
1 Yellow Onion
1 Garlic (whole bulb - skins off)
2 tbsp Apple Cider Vinegar
2 tbsp Coconut Oil (or avocado oil)
2 tbsp Ginger (a 2 inc piece, peeled/sliced)
3 Bay Leaf
1 bunch Fresh Dill
1 cup Parsley
2 tbsp Gogi Berries
2 tbsp Black Peppercorns
8 cups Water
Instructions
Add the bones to a large pot and just barely cover them with water. Simmer for about 10 minutes. You want the "scum" to float to the top. For this, I usually use 2 rotisserie carcasses. Remove from the heat, drain them, rinse your pot, and put bones back in.
Add in all your veggies. Make sure you wash them. cut all veggies into large chunks and place in the pot.
Tie up all your fresh herbs with some string and place them in the pot. This helps the straining process in the end. Feel free to add any herbs you like. Cilantro and thyme are also great choices. Just avoid dried herbs. They are hard to strain out.
Add in the coconut oil, black peppercorns, and goji berries. Now fill the pot with water (as much as you can add). Place on the stove over medium heat and once it begins to simmer, lower the heat as low as possible where you still get a few simmering bubbles. Cover, but leave a crack. Stir once every hour. Cook for 3-6 hours.
Strain all the solids out with a sieve ( you don't want any solids or floaters in your end product). Place them in mason jars. For long storage, can them. Otherwise, place them in your fridge for up to 2 weeks. Enjoy!
WATCH THE RECIPE VIDEO
