- the carcass of one whole, pasture-raised chicken
- 2 chicken feet, optional but adds so much gelatin to the broth
- 4 quarts of purified water
- 2 TBSP raw apple cider vinegar
- 1-2 onions, organic
- 2-4 carrots, organic
- 3-4 celery stalks, organic
- 2 tsp sea salt, add the last 20 minutes of cooking
- 1 bunch parsley, add the last 20 minutes of cooking
- bay leaf, fresh, optional
- thyme, fresh, optional
- rosemary, fresh, optional
- sage, fresh, optional
- Rinse chicken and feet.
- Place chicken, feet, apple cider vinegar, onions, carrots and celery in the pot with purified water. Let sit for 30 minutes to allow the raw apple cider vinegar to draw out the bones' minerals.
- Bring to a boil.
- Skim the impurities that have risen to the top of the stock pot.
- Reduce the heat to a simmer and cook for 12-24 hours.
- Add sea salt and parsley at the end of cooking, about 20 minutes prior to turning the heat off.
- Strain the liquid through a sieve and store in glass mason jars. Store broth in the fridge for up to a week and in the freezer for a few months.
- We prefer chicken bone broth over others. It has such a soothing, smooth taste and is particularly calming to the tummy.
- However, you can use the bones from any healthy animal. I recommend using an organically raised, pastured animal that is grain-free and antibiotic free. The quality of healing will be a reflection of the quality of food we are eating. So, choose wisely!
- Ideally, you want your broth to be the consistency of jello when cooled...the jigglier the better. This ensures that it is full of nutrient dense gelatin. Warming it up will melt the consistency back to a liquid to be easily consumed.
Recipe by Season Johnson at https://www.seasonjohnson.com/bone-broth-alternative-therapy-cancer/