Slow simmered bone broth

Let’s make slow, intentional, soul rejuvenating bone broth that can be added to soups, rice, or sipped throughout the day.

I cook this broth overnight, along with whole chickens so that my family also has meat for the week - think burritos, enchiladas, or atop a salad.

2 whole chickens (cut along the back if you can)

1 lb of chicken feet (cut toes off if you’ve got the stomach for it)

8-10 carrots, diced (no need to peel)

a stalk of celery chopped

large white or yellow onion

3 bay leaves

3 smashed cloves of garlic

herbs de provence

salt

Directions.

In a large pot heat appx 1 Tablespoon of good olive oil and add the onion and a pinch of salt. Sauté until it is caramelized. Add carrots and celery along with appx 2 Tablespoons of herbs de provence and two large pinches of salt. Cover with lid and steam until aromatic, appx 15 minutes occasionally stirring. Next add two whole chickens along with chicken feet, and add enough water that it covers the top of the chickens. (the less water, the thicker your broth will be) If you will be adding the broth to soups and want it to stretch further, you can add more water (note it will be a little more watered down). Next, add bay leaves, garlic, two more pieces of salt, and turn heat down to a low simmer. I also add fresh thyme and oregeno. If you do not have available, you can add a Tablespoon more of dried herbs. I usually start my broth in the morning/afternoon, and simmer overnight. The chicken meat will be cooked after a few hours, so you can pull the meat off early for dinner (or if you want to keep it from drying out) but in most cases I leave it in overnight and it’s just fine. The next day, strain out the vegetables and chicken bones in a mesh strainer. Your broth is done! I add in fresh chopped herbs, or lavender, for a yummy addition while sipping.