Mariah’s Homemade Bone Broth Soup
Starting to cook intuitively is helpful and makes the kitchen a lot less stressful. I suggest using a timer for your food and then looking at them, smelling them and checking them to see if they are done to your liking. Use your eyes, nose and senses to decide if the food is done. I can give you cook times but your potato might be bigger then mine are and require more time!
2 bay leaves
chicken bones or beef bones if accessible or use a whole chicken
1 onion chopped in quarters skin on
4 garlic cloves smashed (½ head)
1/2 inch cut up turmeric- 2 tsp
1/2 inch cut up ginger
Water – 2.5 cups
Salt – tablespoon
To start use a crockpot or a pot on the stove. Put all ingredients in and fill the rest of the way with water. (6-10 cups.)
For the crockpot cook on low for 6-7 hours.
For the stove bring to a boil and on a low simmer cook for 1.5 hours.
Then check the chicken: if you cut it open and the juices run clear, the legs separate from the rest of chicken and meat looks done then debone chicken and store meat.
Put bones back in the broth and cook for another 5 hours on low over the stove or in the crock pot.
If you are just using bones cook on stove top for about 6-7 hours and crockpot cook for about 9-10 hours on low.
Strain large bones and veggies out of broth and discard. Use within a few days or freeze when you make a big batch to use for soups later.
Cool. Store. Eat. Enjoy.