- (1 pkg) 6S chicken backs
- (3) carrots, rough chopped
- (3) celery sticks, rough chopped
- (1 head) garlic, peeled & rough chopped
- (2-3) onions, peeled & rough chopped
- fresh herbs of your choice
- lard (or grass-fed butter)
- mineral salt & pepper
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet with some softened lard, then spread chicken backs, vegetables, and herbs out on sheet.
- Brush backs, veggies and herbs with melted lard then sprinkle generously with mineral salt and pepper.
- Place sheet in oven and allow to bake until veggies and backs are nicely golden in colour. Approx. 20 mins. Not all bone broth recipes call for these first 3 steps and while you can certainly skip them you really don't want to. Allowing the bones and veg to caramelize a bit on the outside gives an incredibly rich depth of flavour to your broth. You'll be so glad you did!
- Place the whole mixture of bones, veg and herbs into a very large stock pot and fill the pot with water. (Stock pot should be of a size that your ingredients only fill half the pot.)
- Bring to a boil then reduce heat and simmer gently for 12 hours. Keep an eye on the pot throughout the day, adding more water near the end if necessary.
- Remove pot from the stove and allow to cool a little. While the mixture is still warm, pour through a sieve into clean jars. Place clean lids and rings on to jars and place into refrigerator.
I can't tell you how long it will keep in the fridge because it never lasts long enough to go bad around here! lol I'm guessing about 2 weeks though.
I've used chicken backs for this recipe but you can substitute for any kind of bones you like. (Beef, pork, turkey etc.) It is important to note that you want to obtain the highest quality bones possible. To really benefit from the nutrient dense powerhouse that bone broth is you'll want to find grass-fed or pastured animal bones as they will be much higher in mineral content and nutrient density than bones from animals raised in feedlots or confinement systems.