Anti-Inflammatory Bone Broth

Ingredients

• 3 lb Chicken Carcass (organic, grass‑fed, broken into pieces)
• 2 tbsp Apple Cider Vinegar (helps draw minerals from the bones)
• 2 whole Bay Leaf (dried)
• 1/4 cup Fresh Parsley (roughly chopped)
• 1 tsp Salt (adjust to taste, preferably sea salt)
• 1 tsp Black Peppercorns (lightly crushed)
• 2 inch Fresh Ginger (peeled and roughly chopped)
• 4 whole Cloves (whole cloves)
• 1 whole Cinnamon Stick (broken in half)
• 1 small Green Chili (sliced; optional for heat)
• 3 cloves Garlic (lightly crushed)
• 1 tsp Cumin Seeds (lightly toasted)
• 3 whole Cardamom Pods (lightly crushed)
• 1 medium Red Onion (roughly chopped)
• 12 cup Water (cold filtered water)

Instructions

1. Prepare the Bones

   Rinse the chicken carcass under cold water and break it into manageable pieces if needed.

   Time: PT5M

2. Add Bones and Acidic Base

   Place the bones in the stockpot, add 2 tbsp apple cider vinegar and cover with 12 cups cold water. Let sit for 30 minutes to help extract minerals.

   Time: PT30M

   Temperature: room temperature

3. Add Aromatics & Spices

   Add bay leaves, parsley, salt, peppercorns, ginger, cloves, cinnamon stick, green chili, garlic, cumin, cardamom, and red onion to the pot.

   Time: PT5M

4. Bring to a Gentle Simmer

   Place the pot over medium‑high heat and bring to a gentle simmer. As soon as bubbles appear, reduce heat to maintain a low simmer (just a few bubbles breaking the surface).

   Time: PT15M

   Temperature: medium heat

5. Skim Impurities

   During the first hour, use the fine‑mesh skimmer to gently remove foam and scum that rise to the surface. Do this every 10‑15 minutes, being careful not to discard the spices.

   Time: PT30M

6. Slow Simmer

   Allow the broth to simmer uncovered for 3‑4 hours, stirring occasionally. This extracts collagen, minerals, and flavor from the bones.

   Time: PT4H

   Temperature: low simmer

7. Strain the Broth

   After simmering, remove the pot from heat. Using a ladle and fine‑mesh strainer, pour the broth into a large bowl, discarding solids.

   Time: PT10M

8. Cool & Portion

   Let the broth cool to room temperature, then transfer to glass jars or ice‑cube trays. Seal and refrigerate for up to 5 days or freeze for up to 3 months.

   Time: PT30M

   Temperature: room temperature

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

1 g

Fat

2 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Carcass: Turkey carcass, Beef bones
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Fresh Parsley: Cilantro
• Instead of Salt: Kosher salt
• Instead of Black Peppercorns: White pepper
• Instead of Fresh Ginger: Dried ginger powder (1 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (1/2 tsp)
• Instead of Green Chili: Red pepper flakes (1/4 tsp)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Cardamom Pods: Ground cardamom (1/4 tsp)
• Instead of Red Onion: Yellow onion

Equipment Needed

• Large Stockpot (6‑8 qt)
• Ladle
• Fine‑mesh Skimmer or Slotted Spoon
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Glass Storage Jars or Ice‑Cube Trays
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Skimming the foam during the first hour to ensure a clear broth
• Maintaining a low simmer rather than a hard boil

Chef Tips from the Video

• Add a splash of lemon juice just before serving for extra brightness
• Toast the cumin seeds briefly before adding for deeper flavor
• Use a pressure cooker to cut the simmer time to 1 hour if short on time

Troubleshooting

Storage

Refrigerator: Store in sealed glass jars for up to 5 days

Freezer: Freeze in ice‑cube trays or freezer‑safe bags for up to 3 months

Room temperature: Do not store at room temperature; broth must be cooled quickly

Make-Ahead Tips

• Portion the broth into ice‑cube trays for quick sip‑size servings
• Label jars with date for rotation
• Reheat gently on the stove or in the microwave, adding a splash of water if too thick