Jeff King: Episode 95

Jeff uses this bone broth for all kinds of recipes!

4 pounds chicken necks/feet/wings

2 medium onions, peel on, sliced in half lengthwise and quartered

1 teaspoon whole peppercorns

3 sprigs fresh thyme

18–20 cups cold water

3 carrots, chopped

4 garlic cloves, peel on and smashed

3 tablespoons apple cider vinegar

5–6 sprigs parsley

3 celery stalks, chopped

1 teaspoon Himalayan salt

2 bay leaves

1 teaspoon oregano

Prep
5 m

Cook
24-48 hrs

Ready in
24-48 hrs

Directions

1. Place all ingredients in a 10-quart capacity slow cooker.
2. Add in water.
3. Simmer for 24–48 hours, skimming fat occasionally.
4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
5. Let stock cool to room temperature, cover and chill.
6. Use within a week or freeze up to three months.