Seema’s Liquid Gold Chicken Bone Broth
Ingredients:
- Bones from 1 whole chicken, washed or Leftover bones and skin from a large cooked or raw chicken carcass (or two rotisserie chickens), washed thoroughly
- 2 Celery tops and 2 large celery ribs, washed and cut in half
- 2 Onions, washed whole (no need to peel)
- 2 Carrots, washed whole , cut in half (no need to peel)
- 2 potatoes whole-washed (no need to peel)
- 1 apple whole-washed (no need to peel)
- 2 tomatoes whole-washed with ends cut (no need to peel)
- 1 head of garlic, washed (cut off the top to expose the cloves)
- 1 egg shell, washed
- 2 tbsp apple cider vinegar
- 1 bay leaf
- Parsley, 1 bunch washed
- Salt to taste
- 5Ppeppercorns or Pepper to taste
- 1 tsp chili flakes (optional, if you like HEAT)
**Tip - I spray diluted apple cider vinegar on all of my fruits and vegetables. Let them sit for 2-3 minutes and wash thoroughly with warm water.
Directions:
- Put the leftover bones and skin from a chicken carcass into a large stock pot.or slow cooker Add the remaining washed ingredients slowly into the pot. Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.
- Bring pot to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. If using a slow cooker, set to 12 hours or low temperature.
- Remove the bones and vegetables with a slotted spoon or spider ladle,and strain the stock through a fine mesh sieve.
- Use this stock to make your favourite chicken noodle soup or lentil soup.