Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

　　

Ingredients

Makes 8 cups

　　1 organic, pasture-raised leftover chicken carcass or 1 pound organic, pasture-raised chicken parts, such as wings and thighs or 1 pound pastured beef bones, knuckle, neck, and marrow

　　2 tablespoons apple cider vinegar

　　1 teaspoon sea salt

　　2 garlic cloves, peeled and smashed with the flat side of a knife

　　1 cup chopped carrots, celery, and onions (optional)

　　8 cups filtered water (or as needed)

　　

Step 1

Put the chicken carcass or beef bones in a slow cooker with the vinegar, salt, garlic, and vegetables, if using. Add enough water to cover the bones.

　　

Step 2

Set the slow cooker to low and cook for 8 to 24 hours (the longer you cook, the more gelatin or collagen you draw out of the bones, giving you more gut-healing properties).

　　

Step 3

When the broth is done (begins to gel at the top or has been cooked for desired length of time), use a slotted spoon to remove the bones. Pour broth into a large saucepan through a fine-mesh strainer. Refrigerate up to 4 days. Before reheating, use a spoon to scrape off the surface fat. Or, freeze individual portions up to 2 months.

　　From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.