• Add all the ingredients into the pot, pour over water to cover the ingredients. Leave 1-2 inches from the top of the pot.
  • Place a tight-fitting lid on top. Turn on the stove, and bring it to a boil. Once you reach a boil, reduce heat to simmer.
  • If you used a whole chicken, remove the chicken to take off the cooked meat from the bones, and add all of the bones, juices, and carcass parts back into the pot.
  • Return the lid and simmer for at least a remaining 4 hours, when using bones I prefer to simmer for 12-24 hours to get the full benefits from bones, roots, and herbs. The longer you simmer the more nutritious and delicious the broth will be.
  • If you notice the water evaporating and getting low pour in a few more cups of water.
  • Once 4-24 hours has passed, turn off the heat, let cool, and strain out the solids from the liquids with a large strainer.
  • Enjoy immediately with a spoonful of miso or pour the cooled-off broth into mason jars to store in the fridge for 1-2 weeks or the freezer for up to a year! If freezing makes sure to leave 1-2 inches of room from the top of the jar to prevent the liquid from expanding and the glass jar from cracking.
feb 29 2024 ∞
feb 29 2024 +