Bones from 2-4 chickens- preferably organic (break bones apart as much as you can)
\n2 T Apple Cider Vinegar
\n2-4 carrots scrubbed, chopped into big pieces
\n3-4 ribs celery (include leafy part), chopped into big pieces
\n1 onion cut into chunks
\nAny fresh herbs you may have on hand (I like thyme)
\nOptional: 6-8 chicken feet totally ups the healing properties! Found in many Asian markets<\/h2>\nThrow all of the above in a large stockpot.
\nAdd purified water \u2014 enough to cover the bones. Add water as needed during the cooking process to ensure the bones are always covered.<\/h2>\nSimmer uncovered for 24 hours (I cover loosely overnight)<\/h2>\nIn the last hour, add:
\n\u00bd bunch parsley
\nFresh ground salt & pepper<\/h2>\nSet a colander on top of a large empty stockpot. Pour broth into a colander (or a large fine-mesh sieve) into another large stockpot. Discard solids (or save remaining chicken meat\/carrots for pets) \ud83d\ude09<\/h2>\n![\"\"](\"http:\/\/gritology.com\/blog\/wp-content\/uploads\/2021\/07\/IMG_6902-225x300.jpeg\")
\nLet cool.
\nPour through a funnel into mason jars. (Do not fill all the way to the top – there needs to be room for the freezing)
\nRefrigerate at least 12 hours before putting into freezer.
\nBroth will keep 5-7 days in frig, 3 months in the freezer.<\/h2>\n
\nAdd purified water \u2014 enough to cover the bones. Add water as needed during the cooking process to ensure the bones are always covered.<\/h2>\n
Simmer uncovered for 24 hours (I cover loosely overnight)<\/h2>\nIn the last hour, add:
\n\u00bd bunch parsley
\nFresh ground salt & pepper<\/h2>\nSet a colander on top of a large empty stockpot. Pour broth into a colander (or a large fine-mesh sieve) into another large stockpot. Discard solids (or save remaining chicken meat\/carrots for pets) \ud83d\ude09<\/h2>\n
\nLet cool.
\nPour through a funnel into mason jars. (Do not fill all the way to the top – there needs to be room for the freezing)
\nRefrigerate at least 12 hours before putting into freezer.
\nBroth will keep 5-7 days in frig, 3 months in the freezer.<\/h2>\n
\n\u00bd bunch parsley
\nFresh ground salt & pepper<\/h2>\n
Set a colander on top of a large empty stockpot. Pour broth into a colander (or a large fine-mesh sieve) into another large stockpot. Discard solids (or save remaining chicken meat\/carrots for pets) \ud83d\ude09<\/h2>\n
\nLet cool.
\nPour through a funnel into mason jars. (Do not fill all the way to the top – there needs to be room for the freezing)
\nRefrigerate at least 12 hours before putting into freezer.
\nBroth will keep 5-7 days in frig, 3 months in the freezer.<\/h2>\n
\nLet cool.
\nPour through a funnel into mason jars. (Do not fill all the way to the top – there needs to be room for the freezing)
\nRefrigerate at least 12 hours before putting into freezer.
\nBroth will keep 5-7 days in frig, 3 months in the freezer.<\/h2>\n
![\"\"](\"http:\/\/gritology.com\/blog\/wp-content\/uploads\/2021\/07\/IMG_6910-300x225.jpeg\")
<\/p>\n