1 whole free-range chicken OR 2-3 pounds grass-fed or free-range bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, breastbones, wings or carcass bones or any leftover bones you may think of discarding)
2-4 chicken feet (optional)
Chicken gizzards (optional)
2 T. Apple Cider Vinegar (organic, unfiltered such as Bragg’s brand)
Celtic Sea salt to taste (Do not worry about over-salting your broth – this is highly unlikely if using unrefined salt as mentioned above. You will likely need to use 1-2 teaspoons in a 5 qt crockpot full of bones and water.)
1 large onion, coarsely chopped
2 large organic carrots, peeled and coarsely chopped
3 organic celery stalks, coarsely chopped
4 quarts filtered water
1 bunch organic parsley
1. Fill a large stockpot or large crockpot with filtered water.
2. Add vinegar and all vegetables except parsley.
3. Add the bones OR the whole chicken.
4. Bring to a boil and remove any scum that floats to the surface.
5. Reduce heat to low and allow to simmer. (If cooking a whole chicken, the meat should be thoroughly cooked after about 3 hours, depending on the size of the chicken.)
6. Remove the chicken from the pot, separate the meat from the bones, and return all bones to the pot of stock. Cooked chicken can be used in other recipes. If cooking bones only, allow continual simmering for about 24 hours.
7. Add the fresh parsley about 10 minutes before removing the stock from the heat.
8. Allow to cool slightly and remove bones from the broth with a slotted spoon
9. Strain the rest through a strainer to remove any bone fragments.
10. Store in the refrigerator.
Reheat as desired for a delicious cup of healing bone broth.