Herbal Bone Broth with Peelings

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Herbal Bone broth using Peelings

This bone broth that can be incorporated into the diet to meet a myriad of nutritional needs, serving as everything from a delicious sipping broth to a beautiful base for more hearty soups and stews. This nutritional powerhouse liquid, chock-full of magnesium, potassium, calcium, and sodium, allows the body to refresh and restore itself. Use it as a tonic to enhance your immunity and skin! If you are a non-meat eater then just remove the chicken bones and you’ll still receive most of the benefit of the soup.


Prep Time: 10 minutes · Cook Time: 2 to 24 hours · MAKES at least 8 QUARTS

About 1 gallon of vegetable peelings to include:

Onion Skins, Leeks, insides of squashes with seeds, bottom stems of herbs, garlic peelings, stems of washed mushrooms, any sad vegetables from refrigerator, etc!

2 sweet potatoes or 1 small squash

1 bulb garlic halved

1/2 bunch fresh flat-leaf parsley or frozen

1 8-inch strip of kombu

12 black peppercorns

Dried Shiitake Mushrooms (optional)

2 pieces of Astragalus Root

Couple of sprigs of dried thyme

2 tablespoons Apple Cider Vinegar with Mother

2 bay leaves

8 quarts cold, filtered water

1-4 pounds chicken bones and feet

1 teaspoon sea salt


Rinse all of the vegetables well , including the kombu. In a 12-quart or larger stock pot, combine the all the ingredients. Fill the pot with the water to 2 inches below the rim, cover, and bring to a simmer

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 but 12--24 is better hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.  Let cool to room temperature before refrigerating or freezing.

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