Organic Homemade Chicken & Vegetable Broth

Ingredients

• Bones and carcass from 1 organic pasture-raised roast chicken, or the raw spine of 1 chicken
• 4 to 6 cups washed organic vegetable and garlic scraps: onion peels and ends, shallots, leek tops, celery stalks and leaves, carrot ends, and any saved garlic cloves, skins, or ends
• 2 to 3 organic dried bay leaves
• 4 sprigs fresh organic thyme
• 2 sprigs fresh organic rosemary
• 2 sprigs fresh organic sage
• 1 tbsp Himalayan or sea salt, plus more to taste
• 1 tbsp organic granulated garlic
• 6 to 10 cups cold alkaline or mineral water, just enough to cover everything in the pot

Method

1. Wash the vegetable and garlic scraps well using your preferred method, making sure all dirt and grit are removed (especially from leek tops, onion ends, and carrot ends), then drain.
2. Place the chicken bones (or spine) and the vegetable and garlic scraps in a large stockpot with the bay leaves, thyme, rosemary, and sage. Pour in just enough cold water to cover everything, then stir in the salt and granulated garlic.
3. Bring to a gentle boil over medium-high heat, skimming off any foam that rises. Reduce the heat to low, cover with the lid slightly cracked, and simmer gently 4 to 6 hours to draw out the collagen and deep flavor.
4. Pour through a fine-mesh strainer into jars, discarding the solids. Taste and add more salt if needed.
5. Cool within 2 hours, then refrigerate. If freezing in glass jars, leave 1 inch of space at the top so they don’t crack.

For an extra-clear broth, line the strainer with an organic cotton straining bag.