Hot vegetable soup in mug. Selective focus

 
This is my favorite recipe for bone broth, a traditional family recipe originating in Italy. Enjoy!
 
INGREDIENTS:
1 whole chicken carcass or 2 pounds of beef or turkey bones (with marrow)
1 tbsp apple cider vinegar

Optional:
1 onion
16 baby carrots or 4 large carrots
3 celery ribs
1 handful fresh parsley
3 cloves
10 whole peppercorns
1 bay leaf
1 tbsp thyme
sea salt, to taste

 
DIRECTIONS:

1.  Rinse the carcass or bones and place in a large stockpot.  Fill with water to approximately 3/4 full.

2.  Bring to a boil.

3.  Add the apple cider vinegar.  This is important!  Apple cider vinegar enhances the release of minerals and nutrients from the bones and into the water.

4.  After boiling for 3-5 minutes, skim off the foam that has risen to the surface.

5.  Optional: Roughly chop the vegetables and add them to the pot with the herbs and seasonings.

6.  Reduce the heat to a simmer, cover partially and cook for a minimum of 3-4 hours.

7.  If you included vegetables, strain them prior to serving.

*Note: Cook once and eat twice! Bone broth can be made by using the bones from a leftover roasted chicken.