Healing Lemon Ginger Bone Broth

• Gluten free

• Meat

  • 1 whole split (two halves organic chicken breast, halves organic

• Produce

  • 1 (3-inch piece Ginger
  • 1 Lemon, Zest from
  • 1 Onion, large

• Baking & Spices

  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Vegetable oil

• Liquids

  • 10 cups Water

Found on turniptheoven.com

Description

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 (3-inch) piece of ginger, chopped (no need to peel)
• Zest from 1 lemon, peeled into strips
• 1 whole split (two halves) organic chicken breast (about 2 pounds)
• 10 cups water
• 1 tablespoon apple cider vinegar
• 2 teaspoons kosher salt

Directions

• Heat the oil in a large pot over medium-high heat. Add the onion, ginger, and lemon zest and cook until the onion has softened, 3 to 5 minutes. Add the chicken, skin side down, and cook until just beginning to brown, 8 to 10 minutes. Add the water, apple cider vinegar, and salt and bring to a boil. Reduce the heat to the lowest possible setting, partially cover the pot, and cook for as long as you would like, but at least 3 hours. Transfer the chicken to a plate. Remove the bones and skin, shred the meat, and reserve for another use. Pour the broth through a fine mesh sieve (lined with cheese cloth, if you have it) into a large bowl. Discard the solids. Cool to room temperature, then transfer to quart containers and refrigerate overnight. The next day, use a spoon to skim excess fat from the surface of the broth. Reheat the broth until it is piping hot, then transfer to mugs and serve.