Immune Boosting Stock

• Large pot with lid
• Wooden spoon or spoon with holes for skimming
• Collander or large strainer
• Jars or tupperware containers, freezer safe containers

• Astragalus
• Reishi
• Ashwagandha
• Shiitake

• Bones of two chickens
• Gizzards — Optional
• 8 qts. Water
• 4 tbsp Vinegar
• 2 Large Onion — Coarsely chopped
• 4 Carrots — Coarsely chopped
• 6 Celery stalks — Coarsely chopped
• 3/4 cup or small handful Astragalus
• 3/4 cup or small handful Reishi mushroom
• 1-2 large handfuls Shiitake stems
• 3/4 cup Nettles — Optional
• 3/4 cup Codonopsis — Optional
• 3/4 cup Ashwagandha — Optional
• 1-2 tbsp Thyme
• 1-2 bunches Parsley

1. Combine cool water with bones, vegetables, herbs (except parsley), and vinegar in a stock pot and let it sit for 30-60 minutes. This allows some of the collagen and minerals to be pulled from the bones.
2. Bring to a boil and periodically remove any scum that forms on the surface.
3. Simmer for 6-24 hours.
4. Add parsley about ten minutes before turning off the heat.
5. Strain and compost solids.
6. It is not recommended to leave broth/stock cooling for more than two hours, as bacteria begin to form immediately. Transfer hot stock into smaller, shallow containers to quickly cool it down and transfer to the refrigerator as quickly as possible.

Storage: Quickly cool, then refrigerate for 3 days and freeze extra Fat will form a layer on top after refrigerating; it can be removed if desired.

How to use: Sip or use as the base of soups

Safety notes: It is not recommended to leave broth/stock cooling for more than two hours, as bacteria begin to form immediately. Transfer hot stock into smaller, shallow containers to quickly cool it down and transfer to the refrigerator as quickly as possible.

• Large pot with lid
• Wooden spoon or spoon with holes for skimming
• Collander or large strainer
• Jars or tupperware containers, freezer safe containers

• Astragalus
• Reishi
• Ashwagandha
• Shiitake

• Bones of two chickens
• Gizzards — Optional
• 8 qts. Water
• 4 tbsp Vinegar
• 2 Large Onion — Coarsely chopped
• 4 Carrots — Coarsely chopped
• 6 Celery stalks — Coarsely chopped
• 3/4 cup or small handful Astragalus
• 3/4 cup or small handful Reishi mushroom
• 1-2 large handfuls Shiitake stems
• 3/4 cup Nettles — Optional
• 3/4 cup Codonopsis — Optional
• 3/4 cup Ashwagandha — Optional
• 1-2 tbsp Thyme
• 1-2 bunches Parsley

1. Combine cool water with bones, vegetables, herbs (except parsley), and vinegar in a stock pot and let it sit for 30-60 minutes. This allows some of the collagen and minerals to be pulled from the bones.
2. Bring to a boil and periodically remove any scum that forms on the surface.
3. Simmer for 6-24 hours.
4. Add parsley about ten minutes before turning off the heat.
5. Strain and compost solids.
6. It is not recommended to leave broth/stock cooling for more than two hours, as bacteria begin to form immediately. Transfer hot stock into smaller, shallow containers to quickly cool it down and transfer to the refrigerator as quickly as possible.

Storage: Quickly cool, then refrigerate for 3 days and freeze extra Fat will form a layer on top after refrigerating; it can be removed if desired.

How to use: Sip or use as the base of soups

Safety notes: It is not recommended to leave broth/stock cooling for more than two hours, as bacteria begin to form immediately. Transfer hot stock into smaller, shallow containers to quickly cool it down and transfer to the refrigerator as quickly as possible.