Carcass Over Bone for Healthier Broth

Prolonged boiling of bones for bone broth, especially with added vinegar, leads to the mobilization of minerals including harmful levels of lead, which can accumulate and pose health risks. Both homemade and commercially made bone broths can reach lead levels that are close to being toxic. A safer alternative is to create broth using leftover carcasses from cooked animals, such as chicken, by boiling the remaining parts without vinegar for a shorter duration. This method reduces lead exposure while still allowing for nutritious extraction of meat and fat.