Bone Broth Remembrance

Sunday I made broth with leftover bones and veggies from a birthday party chicken.  I simmered it all day with astragalus and dandelion root.  It tasted like pure golden silk filling my belly with warm sunshine.  I thought about one of my herbal teachers and felt her in the kitchen.  I’ve since learned that she passed on earlier this week…

I will write more about her as the memories trickle in and as acceptance grows. However, today I want to honor and send gratitude for her life and how she brought the real-deal bone broth into my life years ago. And so much more. I love you.

Chicken Bone Broth

I roast a whole chicken, eat the meat and then stick the leftover bones in the freezer.  When there are a bunch of carcasses and bones I put them in a large stockpot and cover them with filtered water.  I break open the bones with pruners to release the marrow and create more surface area.  I add a few tablespoons of Apple Cider Vinegar.  I save onion skins, carrot tops and celery ends & put them in the freezer & simmer them with the bones too.  Add in supportive herbs like dandelion and burdock root or astragalus.  Don’t forget the garlic!  Add as much as you like. Salt & pepper to taste. Fresh carrots, onions and celery can be chopped and added.  I avoid brassicas or strong root crops like rutabagas in broth.

Simmer bones and veggies for 8-24 hours. Add fresh or dried parsley or nettles in the last 1/2 hour.  Let it cool and then pour it into jars.  It can be refrigerated or frozen after straining.

Simple & nourishing.  Thank you Carol.  Read a beautiful tribute here.