KWF Co-Owner, Pat Brett, shares her warm and nourishing chicken bone broth recipe for winter wellness, made with simple pantry staples.
What you’ll need:
2lbs chicken parts – we suggest using wings
4 quarts water
2 large carrots, cut in chunks
1/2 of a celery bunch, cut into chunks
1 onion, quartered
Stems from a bunch of parsley
A few cloves of garlic
1 tablespoon Himalayan pink salt
1 tablespoon dried thyme
1 teaspoon dried sage
1 teaspoon black pepper
Put all these ingredients in a large stockpot – no need to peel vegetables. Cover pot, bring to a full boil, stir, then turn down to a low simmer. Let simmer for 4 hours, stirring once an hour. Turn off heat, and allow broth to cool for half an hour. Pour through a mesh strainer. Divide into canning jars or other containers that can be refrigerated. This can also be made overnight in a large crockpot, cooking for 8 hours.