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Easy Bone Broth for Intermittent Fasting

Ingredients

  • 2 ½ lbs skin-on, bone-in chicken pieces (legs quarters, breasts, wings)
  • 2 ribs celery, chopped
  • 2 medium carrots, quartered
  • 1 large yellow onion, quartered
  • 2 bay leaves
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 8 to 10 peppercorns
  • 12 cups cold water

Instructions

  1. Place all the ingredients in a large soup pot and bring to a boil over medium-high heat. Reduce the heat to a simmer for 3 to 4 hours, occasionally skimming off any foam that comes to the surface.
  2. Remove the chicken pieces to use for another recipe and vegetables.
  3. Strain the broth through a fine-mesh strainer. Transfer the broth into jars and refrigerate for 1 week or store in heavy-duty zip bags and freeze for 2 to 3 months.

Equipment

Nutrition