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Meghna’s Famous Bone Broth

By Shane YoungMay 2, 2016

Instructions:

  • 12 cups water
  • 3 pounds chicken backs and feet or raw carcass
  • 1 tablespoon apple cider vinegar
  • 1 yellow onion, peeled and quartered
  • 3 large carrots, cut into large dice
  • 4 cloves garlic, smashed
  • 2 stalks celery with leaves
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 6-7  whole  black peppercorns
  • 1 bunch fresh parsley
  • 3 pieces star anise
  • 1 4-inch piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 1 piece kombu
  • 1 stalk lemongrass, thinly sliced
  • 4 black cardamom pods

Instructions:

  1. Place the water and chicken bones in a slow cooker and cook on high for 2 hours. Skim off any foam from the surface.
  2. Reduce slow cooker to low. Add all the remaining ingredients except the parsley, to the pot and cook on low for 10-12 hours.
  3. Turn off pot, skim the fat off the top, stir in parsley and cover for 30min.
  4. Strain the broth through a fine-mesh strainer or cheesecloth. Store in the refrigerator in a glass jar or freeze for later use.
  5. To re-heat, use moderate heat, you can skim the fat before the broth is fully heated.
  6. Season to taste.

 

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