Ingredients:
- 2 whole organic chickens or chicken bones
- 1 tablespoon of apple cider vinegar
- 6 large carrots (use two to reheat at the end)
- 6 shitake or other mushrooms
- 2 large onions or shallots
- 4 stalks celery (use two to reheat at the end)
- 1 turnip
- 4 parsnips (use one to reheat at the end)
- 2 bay leaves
- Bunch of parsley
- 1/2 a head of peeled garlic cloves
- 1/2 cup of dried kelp
- Bunch of fresh rosemary
- Bunch of dill (use half and save half to reheat at the end)
- 1 cup of curly kale (optional to use to reheat at the end
- Umeboshi plum vinegar (to flavor at the end) – approximately one tablespoon
- Organic Chickpea Miso (I like South River – to flavor at end) – approximately one to two tablespoons
Directions:
- Place bones or whole chickens in a large pot
- Cover the chicken or bones with water and add 1 tablespoon of apple cider vinegar
- Let sit for an hour. This starts the mineral leaching process
- Cut the carrots, celery, parsnips, and turnips into 2-3 inch pieces
- Cut the garlic, onions, mushrooms (include the stems) into large chunks
- Place all the ingredients in the pot
- Add rosemary and half of the parsley and dill
- Add bay leaves and dried kelp
- Bring to a boil
- Skim off any foam that has bubbled to the surface
- Reduce the temperature to low, cover and cook for 12-24 hours. The longer the better. If using whole chickens, remove the meat after it has cooked for 45 minutes (check to see that the meat is not pink on the inside). Remove the meat from the bones to eat later then return the bones to the water. Strain your broth. You can cook it for one day, remove the pot from the stove and then let the broth cool. Then put the entire pot in the refrigerator and start cooking again the next day. Once the broth is complete, strain out the ingredients. After cooking for 20-24 hours, the bones are soft enough to eat. Prior to serving, add diced carrots, celery, parsnips, kale (optional), minced parsley, and minced dill. Simmer over low heat to cook the vegetables for approximately five minutes. Season with sea salt, umeboshi plum vinegar, and organic chickpea miso to taste.
Note from Margie: You can use as many of these ingredients as you like. It is not necessary to use all of them to make delicious and nutritious bone broth. I freeze the extra bone broth. I recommend freezing it in glass containers (you can use bell jars).