Medicine Broth

Author: Kami McBride

1 - 1.5 gallons water
1 whole organic chicken, duck or turkey carcass (after you have baked the bird and eaten most of the meat) break the bones up and put in the neck and feet of the bird if you have it
OR use at least two cups of bones purchased from the butcher (Please see section in this blog where I talk more about bone choices)
Juice of 1 lemon or ¼ cup apple cider vinegar
1 yellow or red onion with skin still on
1 whole garlic bulb with skin still on
2 cups vegetable scraps (if you have some saved)
2 cups vegetables (celery, fennel root, leek…)
1 cup root vegetables (rutabaga, celery root, parsnip, turnip, carrot, potato…)
1/4 cup fresh shitake mushrooms (optional)
2 tbsp fresh or dried rosemary
4 slices reishi mushroom
4 inch piece of sea vegetable (kombu, wakame or your favorite sea vegetable)
5 sticks astragalus
3 inch piece of burdock
2 star anise pods
1/4 cup fresh ginger

Choose your bones, decide if you want to roast them or not
Put everything into the pot
As far as how long you cook everything, it depends onthe cooking pot. With a slow cooker I let it all simmer on low for 12 hours.Now I use a One Pot and cook for 4 hours on the pressure cooker setting
Strain and remove everything from the broth
Let broth cool and strain any fat off the top. You can save this fat and use it to cook with later
Store in fridge for one week or freeze for up to 3months