- 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breastbones, and wings
- Gizzards from one chicken optional
- 2-4 chicken feet optional
- 4 quarts cold filtered water
- 2 tablespoons apple cider vinegar*
- 1 large onion coarsely chopped
- 2 carrots peeled and coarsely chopped
- 3 celery stalks coarsely chopped
- 1 bunch parsley
- *The addition of vinegar helps leech all those valuable minerals from the bones into the stockpot water. The goal is to extract as many minerals as possible out of the bones into the broth water.
Fill up a large stockpot (or large crockpot) with pure, filtered water. (A crockpot is recommended for safety reasons if you have to leave home while it's cooking.)
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. NOTE: If cooking bones only, simply let them simmer for about 24 hours.
Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth and a fresh flavour before serving. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
NOTE: Replace chicken with beef bones for a beef bone broth
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.