Making Bone Broth or, How to Feed our Winter Souls

As we move into the damp and darker weather that this time of year brings our bodies crave a different kind of nutrition. We crave warming and supportive foods that nourish our souls as well as our bodies. We fight the shortening of daylight at the same time that we fight the common cold and the flu. 

To satisfy these primal cravings and fortify ourselves for what is to come we have brewed bone broth for centuries. Filled to the brim with protein, collagen, vitamins, minerals and amino acids, bone broth has been a staple in almost all traditional cuisines around the world. In our culture the simmering pot on Grandma's stove is a symbol of love and healing. One of the most easily absorbed foods bone both is also extremely hydrating, making it perhaps the most perfect winter superfood. 


1 organic chicken carcass
4 quarts of filtered water
2 tbsp apple cider vinegar
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
4 cloves of garlic 

Begin by roasting your chicken bones. If your carcass is left from a roasted chicken they are ready to go. If they are left from deboning the roasting will bring out a richness and depth of flavour in your broth. (You can of course skip this step if you are looking to save time)

Place roasted chicken bones in a medium/large pot and add water, vinegar and vegetables. 

Bring the water to a boil over medium heat. 

Lower the heat and simmer your stock for 8 hours. When it is done the bones should be soft and break in half easily. 

Strain out the veggies and chicken bones. Let cool in the fridge. This allows the fat to rise to the top, which can then easily be skimmed off before using or putting into the freezer for longer storage. 

Use within one week of refrigeration or six months of freezing.