Skip to main content
Shows
Movies
Channels
On-Air
My Library
Extras
CTV Recipes
All Recipes
All Filters
Clear all
See results
Meals
Lunch
Brunch
Dinner
Snack
Appetizer
Breakfast
Dessert
Side Dish
Drink
Chefs
Mary Berg
Jamie Oliver
Anna Olson
Vanessa Gianfrancesco
Clodagh McKenna
Christine Cushing
Michael Bonacini
Spencer Watts
Dietary Concerns
Vegetarian
Vegan
Healthy
Gluten Free
More Options
Quick and easy
Soup
Casserole
Pasta
Make-ahead
Burger
Under 30 minutes
Sandwich
Stew
Kid Friendly
Salad
Shows
Marilyn
The Social
Your Morning
Double Your Dish
Bonacini's Italy
Mary's Kitchen Crush
MasterChef Canada
Mary Makes It Easy
Watts On the Grill
One Big Recipe
Clear all
Search Recipes
CTV Recipes
Search
Clear all
Filters +
Clear all
Filter By:
APPLY
CANCEL
Recipes
/
Julie Daniluk
Easy immune-building chicken bone broth
By
Julie Daniluk
Print
Share this article
Share
Share this article
Prev Recipe
Next Recipe
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
Start Survey
An undeniably healthy bone broth that uses up those chicken leftovers.
SERVES
6
TO
9
12H
Ingredients
1 whole organic chicken carcass (bones from a roast chicken dinner)
12 cups water
1 cup onion
3-4 cups vegetables: carrots, celery leaves (you can use veggie scraps)
1/2 cup apple cider vinegar
Seasoning: parsley and basil stems
1 teaspoon unrefined sea salt to taste if desire
Directions
Strip the chicken clean and save the meat in a container to use in the soup later.
Put all the ingredients into a large pot and bring to the boil.
Reduce the pot to a simmer and stir it well.
Cover and cook for a minimum of four (but ideally eight to 12 hours).
You can cook this for up to 24 hours if you own a crock-pot.
Remove any large bones or skin.
Follow Julie Daniluk:
Share this article
Share
Share this article
You might like
View All Recipes
Tags
lunch
brunch
dinner
Herby tahini grain bowl
By Mary Berg
Dinner
Salmon with sweet-and-sour Pinot Noir plums and rosemary
By Ned Bell
Dinner
Jute mallow and chicken stew
By Suzanne Husseini
Dinner
Pan-fried sea bass with yam hash, cornbread, and swiss chard
By Vijaya Selvaraju
Romaine salad with creamy avocado dressing
By Lynn Crawford
Dessert
Coconut-avocado mousse
By J.J. Virgin