Ali Miller's Gut Restoring Bone Broth

Name: Ali Miller's Gut Restoring Bone Broth
Prep time: 10 min
Cook time: 24 h
Ingredients: 1 pasture-raised raw chicken; 1.5 Tbsp Ghee or grass-fed butter; 1 Tbsp, Sea salt; 2 Tbsp black peppercorns; 1 bunch fresh rosemary; 1 yellow onion with skin, quartered and then chopped in half; 1 red onion with skin, quartered and then chopped in half; 3 carrots, chopped in 2-3” pieces; 1 full celery bunch, keep leaves on, chopped; 6-7 cloves garlic, skinned, smashed; 1-3 cups vegetable scraps (onion skins, chard stems, carrot tops, etc.); 2 Tbsp Braggs raw apple cider vinegar; 2 Tbsp Turmeric ground or fresh and chopped; 2-3 bay leaves; Water

Ali Miller's keto-friendly Gut Restoring Bone Broth Recipe is a delicious and healthy meal that supports a balanced microbiome.
Ali Miller's Gut Restoring Bone Broth

Ingredients

1 pasture-raised raw chicken
1.5 Tbsp Ghee or grass-fed butter
1 Tbsp, Sea salt
2 Tbsp black peppercorns
1 bunch fresh rosemary
1 yellow onion with skin, quartered and then chopped in half
1 red onion with skin, quartered and then chopped in half
3 carrots, chopped in 2-3” pieces
1 full celery bunch, keep leaves on, chopped
6-7 cloves garlic, skinned, smashed
1-3 cups vegetable scraps (onion skins, chard stems, carrot tops, etc.)
2 Tbsp Braggs raw apple cider vinegar
2 Tbsp Turmeric ground or fresh and chopped
2-3 bay leaves
Water

Prep time: 10 minutes
Cook time: 24 hours

Instructions

Coat inside (cavity) and outside of the pasture-raised chicken with ghee, sea salt, and black pepper.
Roast chicken in the oven at 350°F for 1 1/2 Hours until the juices run clear.
Remove skin, discard. Remove and reserve meat for chicken salad or soup.
Put the carcass into a 4-quart pot and pour in the liquid from roasting pan.
Cut the onions, carrots, and celery into a few large pieces and add to the pot.
Cover all bones and veggies with water and put on the stove.
Bring the pot to a boil and then reduce heat to a slow simmer. Add vinegar, turmeric, sea salt, and bay leaves.
Let it simmer with the lid on until bones are soft and the broth is a rich yellow hue, at least 24 hours - up to 36 hours. Do not agitate or stir broth once cooking.
If you're not using within 5 days, cool slightly and strain the stock into a freezer-safe container.
Be sure to leave 1-2 inches of room for expansion for freezing. Discard bones and vegetables.