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Chicken bone broth – eat your leftovers

July 13, 2015

Bones from one chicken
Add chicken feet if available
One tablespoon of tomato paste
Two tablespoons of vinegar
One large onion
Two carrots
Two stalks of celery
one bay leaf
5 – 6 peppercorns
Handful of parsley and/or cilantro
Any other vegetables you want to get out of the fridge

Pull the bones apart, brush the bones with tomato paste, add vinegar and vegetables and cover them with water in a stock pot. I add any scraps of meat, skin or fat to the pot. Bring to a boil and then simmer for four to 24 hours on low.
Strain the bones and vegetables out and use the broth for a very healthy soup.

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