Updated: Nov 7, 2018
When the leaves start falling, the air begins to chill, the nose snuffling, ready or not, the Cold season is here. Something about the change in temperature always seem to break our immune system down. It's the perfect time to make bone broth, I can't say how many pots of chicken soups I made every Fall and Winter, once a month is definitive.
I have a few versions of it but this one is my favorite. On lazy days, I'll buy an Organic rotisserie chicken from Wholefoods and make some mash and salad, I'll use the carcass to make bone broth, I'll add some extra raw chicken bones in as well. There is no rule to making broth, it's simply some bones, vegetables and water but, certain extra elements will make your bone broth even more nutritious.
2 Rotisserie Carcasses
1 Whole sweet onion into quarters
2 Cloves garlic chopped
5 Carrots peeled & cut in halves
3 Celery sticks cut in halves
2-3 sheets of Pacific Kombu (dried seaweed, I got it from Wholefoods)
Ginger - a few thick slices, smashed
Splash of organic apple cider vinegar
Add all ingredients into a large crockpot or a dutch oven, fill the pot up to the brim with filtered water, if using crockpot, cook it on high for 6 hours.
If using a dutch oven, boil then simmer for 7-10 hours.