Directions:

• Chop all your produce (2 carrots, 1/2 yellow onion, 2 celery stalks, 3 garlic cloves, 1 tbsp fresh herbs - I like a mixture of thyme, rosemary, sage. If you only have dried, that's ok!, 1/2 lemon , 1 inch fresh ginger)and add to a large stock pot with olive oil over medium heat. Cook until slightly softened and fragrant (about 5 min).
• Add thawed chicken remains, 14 cups filtered water , salt and pepper to taste. Stir and bring to a boil, lower to a very low simmer, cover and cook for 8-12hrs stirring every once in a while and spooning out any frothy bits that sit on the surface as it cooks.
• After 8-12hrs, assuming it’s the evening at that point, I like to take it off the heat but leave it on the stove over night before straining, but you can stain once cooled as well. Once ready to strain, pour liquid through a regular strainer into a large bowl then strain it again through a fine mesh strainer into another large bowl for the purest bone broth. Store in large glass jar or freeze in small batches in a silicon ice mold.
• Sip on this throughout the week for a nourishing, hydrating, drink or use in recipes! Consume or freeze within 5 days 🫶🥰