- If using chicken backs and necks, you can leave the meat on the bones, but otherwise strip the bones of any meat, setting it aside to use in a soup later. Add water, carrot or squash, celery scarps, parsley, cilantro or basil stems, onion with skins, apple cider vinegar, turmeric, and sea salt all the ingredients into a large pot, including the ground ginger if using, and bring to a boil, stirring occasionally. Alternatively, you can cook this in a slow cooker on low for 12 to 24 hours.
- Reduce the heat, cover, and simmer for a minimum of four hours, but ideally for 12 hours or more. (If using backs and necks, cook for an hour before removing the meat from the bones for later use; return the bones to the broth and continue simmering.)
- Strain the broth through a stainless-steel colander or strainer. Set aside what you’ll be using immediately and transfer the rest to Mason jars. Let cool completely, then seal. If you’re going to freeze the broth, leave room in the containers for the broth to expand. (Loosen the seal prior to freezing to avoid breaking the glass.) This makes eight cups. Will keep for four days in the fridge or up to 12 months in the freezer. Enjoy!
TIP: For vegans, consider making seaweed and mushroom broth. Instead of the chicken bones, use 1⁄2 cup packed dulse seaweed pieces or two tablespoons of dulse flakes and one tablespoon of mushroom powder.
This recipe is from Julie’s Book, Hot Detox. Permission has been granted from Harper Collins Canada.