Turmeric Chicken Bone Broth

Ingredients:

Whole organic or free range chicken

Melted butter or avocado oil, 2-4 Tablespoons 

1 Tablespoon plus 2 teaspoons quality sea salt (divided) 

4 teaspoons ground black pepper (divided)

2 Tablespoons raw apple cider vinegar 

1 Tablespoon ground turmeric 

1 Tablespoon Italian seasoning

1 teaspoon onion powder

3 garlic cloves, minced or 1 teaspoon garlic powder 

Filtered water

Preheat oven to 450 F. Rinse your chicken and remove innards. Transfer to a roasting pan or cookie sheet. Rub down bird on both sides with oil, then rub down with 2 teaspoons of salt and 2 teaspoons ground pepper. Bake whole chicken for 20 minutes at 450 F. Reduce oven to 300 F after 20 minutes, and continue to cook for 1 hour and 15 mins. Chicken should be golden brown and legs should feel loose if you pull on one, with internal temperature reaching 165 F.

Allow chicken to cool, then remove all meat from bones. Save for a future recipe. In a large soup pot, add all of your bones, skin, innards, and juices from your pan. Add remaining salt, pepper, raw apple cider vinegar, turmeric, onion powder, Italian seasoning and garlic. 

Fill pot with filtered water just covering bones. Bring pot to a simmer on medium heat, then cover and reduce heat to low. Simmer for 6 hours to make chicken stock, if you want bone broth simmer 12-16 hours. 

Using a colander over a large bowl, pour broth over colander and strain all of the bones from the broth. This is best done in a sink. Pour broth into mason jars, and refrigerate for future use. 

To reheat broth, skim fat off the top of the jar and save aside for cooking (or discard). Add to a stainless steel pot and heat on low for a few minutes till desired temperature. Serve hot! 

Note: you make like less or more seasonings. This is the blend I enjoy, but I recommend to adjust to your tastes. 

(Makes 4 quart jars approximately)

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