From Our Table: Nutritious Chicken Bone Broth

There’s nothing like a rich, nourishing bone broth to nourish your body with on a cool autumn day. Using our pasture-raised chicken necks and backs, you get a broth packed with flavor and nutrients, made in your own kitchen.

Ingredients:

• 3 chicken necks and backs (3–5 lbs)

• 1 large onion, quartered

• 2–3 carrots, chopped

• 2–3 celery stalks, chopped

• 4–5 garlic cloves, smashed

• 1–2 bay leaves

• 1 tbsp apple cider vinegar

• 1 tsp black peppercorns

• Optional: fresh herbs like parsley or thyme

• 10–12 cups cold water

Instructions:

1. Rinse the chicken necks and backs. Optional: roast at 400°F for 20 minutes for extra flavor.

2. Combine bones, vegetables, garlic, herbs, vinegar, and water in a large pot or slow cooker.

3. Bring to a boil, then simmer gently for 6–24 hours. Skim foam as needed.

4. Strain the broth, discard solids, and let cool. Store in the fridge up to 5 days or freeze for 3–6 months.

Tips:

• Longer simmer = richer, more gelatinous broth.

• Keep the fat on top for extra flavor or skim it off.

• Use for soups, sauces, or sipping warm with a pinch of salt.

• This recipe also works for your turkey necks and backs!