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Chicken Bone Broth

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We're finally saying goodbye to spring and HELLO to fall! We don't know about you, but we're pulling out the candles, the pumpkins and yes, the soap! But nothing quite screams fall like a yummy warm homemade soup! So we met with Aubrey Niccoli to walk us through step by step a healthy and super yummy Chicken Bone Broth recipe! 
Chicken Bone Broth
4 chicken carcasses, broken down
2-4 chicken feet (optional)
2 yellow onions skin on and quartered
6 carrots, trimmed
6 celery stalks, trimmed
¼ cup apple cider (mother) vinegar
Filtered water, fill to top of pot
2 tbsp. peppercorns
Put everything in a stockpot or crockpot and fill it with water to cover the bones by at least an inch.
Next let the mixture sit for 30-60 minutes. Do not turn on the heat yet. This allows the vinegar to
extract minerals from the bones.
After the bones have sat next turn the crockpot onto low or set burner to a medium heat and heat just
until the broth hits just below boiling. Then reduce the heat to low to simmer. Simmer for 24-36 hrs.
Strain and refrigerate for up to 7 days or freeze for 2-3 months. When you are ready to use it, season
it with a natural Sea Salt or Celtic Salt. After this point it can be boiled down into a concentrate, which
becomes a jellylike fumée or demi-glaze when chilled. It can be reconstituted into a sauce by adding
Attention to Detail and Variations
Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water. For beef
and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the
result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the
pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring
out flavors. Add vinegar to the broth to help extract calcium and other minerals.
Beef and Lamb
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just
barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger
molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of
the basic principles of the culinary art is that this effluvium should be carefully removed with a
spoon. Otherwise the broth will be ruined by strange flavors and give a cloudy appearance.
Two hours simmering is enough to extract flavors and gelatin from fish bones.
Kortni + Team


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