No Fuss Bone Broth

Support your health and well-being with this TCM approved chicken bone broth!

It’s winter and, for many of us, it can leave us feeling down and out of sorts. Maybe you feel a cold coming on or wake up tired and groggy every morning. Now is the time to nourish your Yin energy to combat seasonal fatigue, support your immune system, and prioritize self-care.

This simple yet flavorful chicken bone broth will help to nourish your Yin, Qi, and Blood. The secret ingredient astragalus root (known in TCM as Huang Qi) adds an added layer of immune-boosting protections to ward off winter bugs and keep you feeling your best!

SERVINGS: 8 cups

TOTAL TIME: 24-48 hrs

INGREDIENTS

1 Chicken carcass from a 4-5 pound roasted chicken (do your best to remove all meat from the bones)

1 Tbsp ACV (apple cider vinegar)

3 Celery stalks, chopped

3 Carrots, chopped

1 Yellow onion, peel on and quartered

1 Garlic bulb, peel on and sliced in half crosswise

7-8 Sprigs of fresh thyme

7-8 Sprigs of fresh parsley

1 Bay leaf

1 Tbsp dried astragalus root

2-3 Lemon peels

8 Cups water

1 Tsp peppercorns

Salt to taste

Insider tip!

The ACV is an important step in making bone broth! It not only adds a nice acidic flavor to the broth but also helps break down the bones and draw out nutrients.

After you’ve added everything to the pot, including the ACV, pour in your cold water and leave the pot to rest for 30 minutes before turning the heat on. This will guarantee the enzymes in the ACV stay intact to get all the good nutrients out of the bones.

DIRECTIONS

Add all ingredients in the order listed to a slow cooker. Cook on low for 24-48 hrs, skimming the fat occasionally. Turn off the heat and allow the broth to cool slightly. Strain the broth through a mesh strainer to remove all solids. If you find there are still fat solids floating in the broth, chill the broth over night in the refrigerator and remove the fat layer by scraping it off the top. This should help ensure a nice clear broth!

STORAGE

Keep in the refrigerator for up to 5 days or freeze for up to 3 months.