- (1) SMALL Whole Chicken
- (2) Chicken Feet for Bone Broth
- (4 quarts) Cold Filtered Water
- (1) Large Onion, with skins if possible, coarsely chopped
- (2) Carrots, with skins and greens, if possible, coarsely chopped
- (3) Celery sticks, with leaves, if possible, coarsely chopped
- (1) Garlic clove, with skins, if possible, coarsely chopped
- (1 Bunch) Parsley
- (1-2 Tbs) Raw, Unfiltered Apple Cider Vinegar
FOR WHOLE CHICKEN:
So you just bought a WHOLE chicken...and you can use the WHOLE THING! Once you've roasted it and it is cooled, with all the meat picked off, take everything left over in your pan (bones, juices, cartilage, skin, veggies, seasonings-everything!!) from 1-2 chickens and put it in your crock pot.
Add chicken feet from 1-2 chickens (2-4 feet). While maybe unsightly at first, chicken feet are full of gelatin, and definitely do their fair share in bringing health to your body!
Add 1-2 tablespoons of Apple Cider Vinegar.
Cover with cool water, leaving room for any veggies you'd like to add later for richness of flavor. I figure about a gallon of water (total) for every 1-2 chickens.
Let sit for half an hour to an hour to allow acidic vinegar to start drawing out minerals.
Add onion, carrots, celery sticks, and garlic. You can also be creative with the veggies you have on hand! I have been known to add beet greens and stems, chard, cabbage, or whatever else I have on hand that I know will lend more flavor or healing nutrients!
Fill the rest of the way with cool water, leaving enough space so it doesn't bubble out once it starts simmering.
Bring to boil, skimming off any scum that rises to the top.
Once boiling, reduce heat, cover and simmer for 24 hours. The longer it cooks, the richer and more flavorful it will be.
About 10 minutes before finishing the broth, add parsley, which adds additional mineral ions to the broth.
Once it's done, let it cool and strain out all of the solids. Freeze any leftovers.