Immune Boosting Bone Broth

2 whole chickens
4 carrots cut into large pieces
4 celery stalks cut into large pieces 2 onions cut into large pieces
6 cloves garlic, whole
1⁄4 cup apple cider vinegar
2 tbsp. sea salt
2 tbsp. whole peppercorns
2 whole bay leaves
10-15 pieces dried astragalus root 2 gallons water

• Roast whole chickens in the oven until golden brown. No need to worry about the inside being cooked, you just want the outside to brown for extra flavor.

• Add everything into a large stockpot and bring to a boil

• Once the broth has come to a boil, allow to simmer for 12 -24 hours, skimming the top occasionally to remove the foam that forms at the top. (the longer you allow your broth to simmer, the more flavor and nutrients your broth will have.) Turn off the heat ad carefully strain your broth. (you may be tempted to save the meat from the chickens but at this point all the flavor and nutrients will be in the broth and no longer in the meat of the chicken.)

• Once your broth is strained it is ready to be used in soups, stews, chili, or sip it as is with some cracked black pepper on top!

Recipe by Anna Calabrese