Hot Detox Golden Chicken Bone Broth
1 lb raw and/or leftover organic chicken bones
(from 1 average-size chicken carcass)
3 quarts (12 cups) filtered water
2 cups chopped carrot or winter squash
2 cups chopped celery
2 cups fresh parsley, cilantro, or basil stems
1 1⁄2 cups sliced onions
1⁄4 cup raw apple cider vinegar
1⁄2 tsp ground turmeric
1 tsp pink rock or gray sea salt
1⁄2 tsp ground ginger
If using chicken backs and necks, you can leave the meat on the bones, but otherwise strip the bones of any meat, setting it aside to use in a soup later on. Put all the ingredients into a large pot, including the ground ginger if using, and bring to a boil, stirring occasionally. Alternatively, you can cook this in a slow cooker on low for 12 to 24 hours.
Reduce the heat, cover, and simmer for a minimum of 4 hours, but ideally for 12 hours or more. (If using backs and necks, cook for an hour before removing the meat from the bones for later use; return the bones to the broth and continue simmering.)
Strain the broth through a stainless-steel colander or strainer. Set aside what you’ll be using immediately and transfer the rest to Mason jars. Let cool completely, then seal. If you’re going to freeze the broth, leave room in the containers for the broth to expand. (Loosen the seal prior to freezing to avoid breaking the glass.)
Makes 8 cups. Will keep for 4 days in the fridge or up to 12 months in the freezer.
Recipe by Julie Daniluk, R.H.N.
Nutritionist and TV personality, Julie Daniluk is the award-winning, bestselling author of Meals That Heal Inflammation, Slimming Meals That Heal & Hot Detox. Her 4th book will be released in September 2021 by Penguin Random House Books. Julie has appeared on hundreds of television and radio shows, including The Dr. Oz Show. She is in her 11th season as a resident expert for The Marilyn Denis Show. Check out more information at juliedaniluk.com and connect with her on Facebook, Instagram, and Pinterest @juliedaniluk.