Low Iodine Herb Chicken Bone Broth
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8 servings
- 3 lb chicken bones (backs, necks, feet, or a carcass from a roasted chicken)
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Ā½ cup fresh flat-leaf parsley, stems and leaves
- 3 sprigs fresh oregano
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover by 2 inches
Instructions
- 1
Place the chicken bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water, discarding the blanching liquid. Wipe out the pot. This step removes impurities that would cloud the broth.
- 2
Return the rinsed bones to the clean pot. Add the carrots, celery, onion, garlic, apple cider vinegar, thyme, rosemary, parsley, oregano, ginger, turmeric, bay leaves, and salt. Pour in 12 cups of cold water, or enough to submerge everything by about 2 inches.
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