How to Cook Old School: Homemade Chicken Stock/Broth/Soup

About two years ago, I thought organic chicken broth in the box was awesome.  I mean, it was *organic* after all.

• cheaper than the boxed stuff
• super easy to make
• loaded with minerals the boxed stuff doesn’t have
• tastes way better

The first line of defense?

Bone broth.  Daily.  Especially in the winter.  Which it is here in Chicago, last time I checked…

The old school soup was my only defense in the real food category.

This is coming from the girl that would only eat her meat if there wasn’t bones in it.

1.) First make the easiest. dinner. ever. {whole roasted chicken}.
2.) Cut three stalks of celery, three carrots, and one medium yellow onion.  I sautee these in two teaspoons of ghee.
3.) After enjoying easiest. dinner. ever, I toss the remaining carcass and bones in a pot with the sauteed vegetables.
4.) Cover with filtered water.
5.) Add a tablespoon of sea salt and raw apple cider vinegar to the pot.
5.) First cook over medium heat for an hour or so until a filmy scum is on the top.  Skim it off.  After that, it’s “set-it, and forget it”.
6.)  Let simmer on low for 24 hours {you can go as little as 12 hours, but I’ve read 24 is ideal}.
7.) Store in the fridge for up to a week.  I usually freeze half, and use half.

Notes from my kitchen:

• I’ve forgotten to take out the scum, and the broth was still fine.
• This freezes well in small 8oz Ball jars.  I also use ice cube trays, so I can sneak broth in the boys dips and sauces.
• This stays good in the fridge for a week {just in time for you to start the whole process again}.
• Start this at night after dinner, and add more water in the morning…