Sweet Potato Noodle And Roasted Chicken Bone Broth
Recipe Intro From alison__wu

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Starting #Wu30 off with a bang! So freakin’ nourishing and delicious. -@alison__wu


Prep time 15mins
Cook time 6hrs
Serves or Makes: 4
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  • 4 pounds chicken bones (leftover from roasting a whole chicken)
  • 5 quarts water (or enough to cover bones in the pot)
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • 1 piece kombu
  • 2 teaspoons salt
  • Onion, garlic, rosemary, thyme, or other aromatics (optional)
  • Roasted chicken, purple sweet potato noodles, melon radish, local wild-harvested oyster mushrooms, micro greens, cilantro, sesame and scallions, for serving


  • Step 1

    To make the broth, bring all ingredients to a boil over medium-high heat. Turn down heat. Allow broth to simmer for 6-12 hours (the longer the simmer, the more rich, nutrient-dense your broth will be). Strain broth through a mesh sieve. If you aren’t eating it right away, let broth cool completely. You can store in the refrigerator for 3-4 days, or store in the freezer to use at a later date.

  • Step 2

    Add desired additions, warm completely, and enjoy!