Directions:

• Chop all your veggies 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, water, seasoning, ginger, lemon juice + lemon. 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. 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 🫶🥰