Ali Miller's Gut Restoring Bone Broth Recipe

Method

Directions

1. 1
   Coat inside (cavity) and outside of the pasture-raised chicken with ghee, sea salt, and black pepper.
2. 2
   Roast chicken in the oven at 350 F for 1 1/2 hours until the juices run clear.
3. 3
   Remove skin, discard. Remove and reserve meat for chicken salad or soup.
4. 4
   Put the carcass into a 4-quart pot and pour in the liquid from roasting pan.
5. 5
   Cut the onions, carrots, and celery into a few large pieces and add to the pot.
6. 6
   Cover all bones and veggies with water and put on the stove.
7. 7
   Bring the pot to a boil and then reduce heat to a slow simmer. Add vinegar, turmeric, sea salt, and bay leaves.
8. 8
   Let it simmer with the lid on until bones are soft and the broth is a rich yellow hue, at least 24 hours - up to 36 hours. Do not agitate or stir broth once cooking.
9. 9
   If you're not using within 5 days, cool slightly and strain the stock into a freezer-safe container.
10. 10
    Be sure to leave 1-2 inches of room for expansion for freezing. Discard bones and vegetables.