7-Day Bone Broth
When you have extra bones leftover, make this 7-day bone broth to save money and have homemade broth for soups and other recipes. Make a huge batch and freeze to have on hand for future use.
Equipment
Ingredients
- 1 whole organic free-range chicken (we get our chicken from Butcher Box)
- Enough filtered water to cover it in a crockpot every day for 7 days
- 4 Tbsp apple cider vinegar ACV — very important because it pulls the minerals out of the bones and deposits them into the broth
- Sea salt
- 21 garlic cloves
- 3 sweet onions
- Any spices you desire if you plan to make this a soup base
Instructions
- Place the chicken in a crockpot and cover with water, 2 Tbsp ACV, and salt.
- Start on high until it is boiling, and then turn down to low and keep the crockpot on low until the chicken is done about 5 hours.
- Take the chicken out and clean off the meat.
- Then, place the carcass back into the crockpot, throw back in all the skin and knuckles — everything will cook down to bone broth deliciousness!
- Cover with water and add 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices you would like.
- Let this cook for 24 hours.
- Then strain off the broth and pour into a large glass container — I use large mason jars.
- Leave 2 inches of headroom in the jar if you plan on freezing the broth to allow for expansion.
- Put all the chicken parts back into the crockpot, minus the onion.
- Add back in another 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices.
- Repeat this daily for one week.
- The broth continues to become even richer and more flavorful as the days go on.
- I made 7 huge jars of 7-day Bone Broth to put into my freezer.
