POULTRY BONE BROTH RECIPE

Frozen poultry wings, & fresh herbs from my indoor garden

INGREDIENTS:

  • Chicken or Turkey, carcass bones and/or whole pieces
  • Organic chicken stock (keep an eye on your flyers – it’s often on sale!)
  • COMPOST SCRAPS (tidbits leftover from prepping veggies) *see photos below
  • Onion, 1 large — diced
  • Carrots, 2 – 3 diced
  • Celery, 2 stalks diced
  • Garlic, 2-3 cloves minced (or a tsp of dried)
  • Fresh herbs of choice — I used Sage & Thyme, or you can use dried (1-2 tsp to taste preference)
  • Sea Salt & Pepper

DIRECTIONS:

  • In a large pot, or slow-cooker:
  • Add all ingredients and allow to simmer for 2 whole days, keeping an eye on the fluid level so it doesn’t reduce too much.  Add water as needed.
  • [I turn my slow-cooker off at night, then back on first thing in the morning for another full day of simmering]
  • Season with salt and pepper to taste — and use in your favourite soup (or other) recipe!
  • Can be prepped in larger batches and frozen for future use.
I refer to these as COMPOST SCRAPS which I use to make GARBAGE SOUP aka BONE BROTH!
Most common veggie trio ~ celery, carrots, and leeks or onions

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