Kathleen Butler’s Bone Broth
Condiments, Dressings, Sauces, Poultry
Photo: Edis Celik
Submitted by Kathleen Butler
Ingredients
- 1 pastured-raised chicken back
- 4 cloves of garlic, minced or crushed
- 1 onion, chopped
- 1 carrot, optional
- 1 rib celery, optional
- 1 to 2 tablespoons poultry seasoning
- 1 tablespoon apple cider vinegar
- Water to cover all ingredients
- Salt to taste
Directions
Add all ingredients to slow cooker pot (Kathleen’s holds 6 quarts) or in a pot on stove. Cook on low for 24 hours. Feel free to add water as some evaporates. Strain broth through fine mesh sieve and discard solids. Use broth as a drink or as the base for soup. Refrigerate for seven days or freeze for up to 30 days. Freeze in muffin tins in order to thaw for single servings. Makes 4 to 6 quarts, depending on evaporation.
