Bone broths take up to 48 hours at Glo, but cooking time at home may be shorter. [Photo provided to China Daily]

1 free-range chicken (misc. chicken bones, chicken feet, neck)

2 small onions or shallots

1 head of garlic

1 tsp peppercorns

1－2 bay leaves

2 tbsp sea salt

2 tbsp apple cider vinegar

4 quarts filtered water

1 bunch of fresh organic herbs

To make:

Put all the broth ingredients in a large stock pot and let sit for an hour. Bring to a boil and get rid of any foam that rises to the top. Cook on a very low flame for 8-12 hours. Let cool. Separate the meat (if any) from the bones. Strain the broth.

Wash the fresh organic herbs well. Warm up a serving of strained broth to desired temperature (do not boil). Put your serving of broth and a large handful of herbs (for extra minerals and taste) and enjoy.