Bone Broth and Greens

By: Renee Grandi
Bone Broth and Greens
Course
Snacks Soups
Tags
Dairy free Gluten-free Healthy High Antioxidants Paleo low carb Broth skin health
Info
  • Servings
    6
  • Prep Time
    10 mins
  • Cook Time
    3+ hours
Ingredients
  • Chicken carcass (organic, grass-fed and free-range) 1
  • Fresh ginger, sliced 2 thumb-size pcs
  • Turmeric, sliced 1 thumb-size pc
  • Bay leaf 3 pcs
  • Garlic bulb (cut top off) 1 whole
  • Filtered water 6 L
  • White onion, quartered 1 pc
  • Carrots, sliced 2 pcs
  • Celery stalks, sliced 3
  • Fresh parsley, chopped ½ cup
  • Cumin seeds 2 tsp
  • Apple cider vinegar 2 tbsp
  • Sea salt 2 tsp
  • Black peppercorns 1 tsp
  • Fresh lemon, sliced 1 pc
  • Collard greens 1 handful
The perfect replacement for store-bought liquid stocks or cubes in recipes. Add to soups, stews, stir-fries or simply add some extra soba noodles and enjoy a skin-nourishing cuppa soup!

Method

  1. Except for the collards, parsley and lemon, add all the other ingredients to a slow cooker or large pot.
  2. Bring to boil and reduce to a simmer. Simmer on lowest heat for 3 to 12 hours.
  3. When ready, skim fats from the top and strain the broth through a sieve.
  4. Add freshly chopped parsley. Serve with a squeeze of lemon and a handful of green leafy vegetables.
  5. Refrigerate leftovers in an airtight container for up to 5 days. If you still have leftovers you can freeze and add to your cooking!

    6. Extra Notes

    You have the option to use other green leafy vegetables such as bok choy, spinach, swiss chard or kale.
More about the Author

Back to Recipes