Aug 09 , 2020
Bone broth - a nutrient-dense stock that is usually made by brewing meaty bones into a soup base that you can use for soups or sauces.
In this broth, we are adding Apple cider vinegar - Why?
ACV helps to leach the mineral and collagen out of the bones, creating a more nutritionally and gelatinous potent broth.
With a low ph, the vinegar acts as a solvent, helping to pull calcium and other minerals from the bones as it slowly simmers.
4 chicken carcasses
1kg chicken feets
2 TBSP ACV
1. Blanch the chicken carcasses and chicken feet in boiling water to remove impurities.
2. Pour in water to cover all the ingredients, add in 2tbsp ACV, set your slow cooker at Low, and cook for 24 hours.
3. Strain and discard bones.
4. Bone broth can be kept up to 2 weeks in freezer.