I have been busy making bone broth for immune support this past month and came up with a nutritious and delicious formula, which I’d like to share. Into my large donabe (clay pot), I put chicken feet, which are rich in nourishing cartilage; one large marrow bone for minerals and healthy fats; a sheet of kombu (sea weed) for minerals; a small handful of Dried Cholla Buds; a handful of dried elderberries for immune support; a few of our Chaga Nuggets, and, finally, a splash of raw apple cider vinegar to pull the minerals out of the bones.
I bring this to a boil, skim off the scum, and simmer from four to 24 hours, depending on my patience. I then strain, refrigerate and scrape off the fat that floats to the top before use. Keep the fat on until right before using the broth as it adds a layer of protection to the broth below. You can use this in place of water for cooking, as a stand-alone drink or as the base for soups and stews.