Bone Broth – Cooking Lessons with Chef Kristina

Ya’ll, this was our signature recipe at the restaurant, Rest Farmhouse Inspired!  And I’m sharing it with you!!

Even though I’ve told numerous people how to make bone broth they always come back and tell me that theirs just didn’t turn out quite right.  So this is it!  I walk you through exactly what I do to make my chicken bone broth.

Super nourishing and immune supportive!  Go make some!

[lt_recipe name=”Chicken Bone Broth” servings=”Approximately 4 quarts” prep_time=”10M” cook_time=”12-24H” total_time=”12-24H” difficulty=”Easy” summary=”A nutritious and healing traditional chicken broth.” print=”yes” ingredients=”2-3 lbs chicken bones (Don’t forget the feet!);4 medium carrots;1 large onion;1 bulb garlic (Trust me.);1/4 cup dried shiitake mushrooms (optional);2-3 tbls apple cider vinegar;2-3 bay leaves;1-2 tbls Himalayan pink salt;1 tbls whole peppercorns;filtered water” ]Place all the ingredients in a large pot. Bring the pot to a rapid boil. Skim off any foam that rises to the top. (This is not necessary if cooking in a slow cooker or InstaPot.);;Reduce heat to barely a simmer.;;Allow the broth to slowly simmer for 12-24 hours.;;When the broth is golden brown and fragrant, remove it from the heat. Carefully pour the broth through a fine mesh sieve into a large bowl. ;;Store the broth in jars for up to a week in the fridge. You can also freeze the broth for later use.[/lt_recipe]