1 chicken carcass or enough bones to equal a whole chicken
(chicken neck if it came with your whole bird)
1-2 stalks celery
1 whole carrot
1 onion with skin, cut in half
4 whole cloves of garlic smashed
1/2 T peppercorns
1 tsp rosemary
1 gallon of cold water…or enough to cover bones
2 T raw apple cider vinegar
Roast a whole chicken until done. Pick the meat and set aside for another meal. Put all the bones, skin and neck, if you have it, into a crock-pot.
Add all remaining ingredients into crock-pot. Let sit 1 hr to allow the apple cider vinegar to extract the minerals from the bones.
Turn crock-pot onto low. Allow it to cook 24 hrs.
Strain broth and refrigerate or freeze.
Will keep in fridge for up to 5 days and freezer up to 6 months.
2 cups juice
2 T beef gelatin powder
2 T raw honey
Pour juice into a sauce pan.
Sprinkle the beef gelatin over the top of the juice, do not stir. Allow the gelatin 20 minutes to absorb into the juice. It will get wrinkly over the top of the juice…it kind of looks like the folds and wrinkles of a brain! (that’s how I know it is ready!)
Place pan onto stove top and gently heat on med/low. Add honey and whisk to stir and dissolve gelatin. You are only heating it enough to incorporate the honey so it won’t take much heat.
Pour into a container and place into fridge. Depending upon how deep your container is it only takes 1-2 hrs for it to set.
Two companies that have good beef gelatin powder are: Great Lakes Gelatin and NOW Foods Beef Gelatin. You will probably have to order these online as I don’t think any stores sell it locally.