Homemade chicken broth is not only good, it’s good for you. We highly recommend organic for this recipe, you deserve the highest quality!
- 1 whole free-range chicken or 2 to 3 pounds of bone-in chicken parts, such as necks, gizzards, backs, breastbones, and wings
- 4 quarts cold filtered water
- 2 tablespoons organic apple cider vinegar by Bragg’s (helps leach out the minerals from the bones)
- 1 large organic onion, coarsely chopped
- 2 organic carrots, peeled and coarsely chopped
- 3 organic celery stalks, coarsely chopped
- 1 bunch organic parsley
- Fill up a large stockpot (or large crockpot) with pure, filtered water.
- Add vinegar and all vegetables except parsley to the water.
- Place the whole chicken or chicken carcass into the pot.
- Bring to a boil, and remove any scum that rises to the top.
- Reduce the heat to the lowest setting and let simmer.
- If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24 hours and follow with step 8 and 9.
- If cooking bones only, simply let them simmer for about 24 hours.
- Add the fresh parsley about 10 minutes before finishing the stock. This suggestion comes from Sally Fallon of the Weston A. Price Foundation as this will add healthy mineral ions to your broth.
- Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
Enjoy & stay nourished,