Epic HOMESTYLE SAVORY CHICKEN BONE BROTH

Chicken bones are a good source of collagen and minerals, contributing to joint health. They are typically simmered to extract nutrients into the broth. The slow cooking process enhances nutrient availability.

Chicken feet are rich in collagen, which supports skin and joint health. They are often used in broths to enhance gelatin content. The slow cooking process helps release beneficial compounds.

Onions are a good source of antioxidants and have anti-inflammatory properties. They add flavor and nutrients to the broth. Cooking enhances their digestibility and nutrient absorption.

Celery is low in calories and provides vitamins and minerals. It adds flavor and nutrients to the broth. Its high water content aids in hydration.

Carrots are rich in beta-carotene, which is converted to vitamin A in the body. They add sweetness and nutrients to the broth. Cooking enhances the bioavailability of beta-carotene.

Garlic is known for its antimicrobial and immune-boosting properties. It adds flavor and health benefits to the broth. Allicin, a compound in garlic, is released when crushed or chopped.

Apple cider vinegar is used to help extract minerals from bones. It adds a tangy flavor and potential health benefits. The acetic acid in vinegar may aid digestion.

Sea salt is a natural source of sodium and trace minerals. It enhances flavor and provides essential electrolytes. Unlike refined salt, it retains beneficial minerals.

Rosemary is an herb with antioxidant properties. It adds flavor and potential health benefits to the broth. Its compounds may support cognitive health.

Turmeric is known for its anti-inflammatory and antioxidant properties. It adds color and health benefits to the broth. Curcumin, the active compound, is enhanced by cooking.

Water is a neutral ingredient used as a base for the broth. It provides no nutritional value but is essential for hydration. It acts as a solvent for other ingredients.

Lactic acid is used as a preservative and flavor enhancer. It is naturally occurring and generally recognized as safe. It helps maintain the acidity and stability of the broth.