Homemade Bone Broth / Chicken Soup
I make bone broth often and I make it a little differently every time, so here's this week’s version! One thing I am in love with is using bok choy as it adds the perfect flavor to the yummy soup. I tried using the baby bok choy and they didn’t give the same flavor. So make sure to get the larger ones.
- 1/2 white onion
- 1/2 celery root
- 1 Burdock root
- 1/2 bulb of garlic, including garlic paper
- 1/4 cup chopped fresh turmeric
- 3 bay leaves
- ends of all the baby bok choys you are going to use.
- 3 chicken feet
- 2 organic beef bones
- 1 whole organic chicken
- 1 tsp. apple cider vinegar
- 1 Tbsp. black peppercorns
Simmer until chicken is cooked thoroughly then pull the whole chicken and feet out. Debone and separate meat from bones. Add bones back to the pot and add more vegetable ends then simmer with a tsp. of apple cider vinegar, to extract the minerals from the bones for at least 2 hours on low heat. For the beef bones, I like to roast them in the oven and then add them to the pot to simmer. I prefer to simmer in a crock pot, to then cook this overnight so you get the most minerals out of the bones as possible. Next day, let cool slightly and strain.
Use the broth you made and put the chicken meat back into the pot with the strained broth. Add a few of your favorite cut up vegetables to the pot and simmer for about 20 min. I keep it simple these days and just use the green part of the bok choy chopped well so it is easy to eat! Add salt and pepper to taste. Enjoy!