Chicken Bone Broth

Chicken Bone Broth


2 lbs of organic chicken bones (approx. 2-3 full chicken carcasses)

2 chicken feet (adds more flavor and gelatin)

2 large Carrots

2 stalks of Celery

1 yellow onion

1 Leek

2 Parsnips

2 tbsp of Fresh parsley

1/2 tsp of Rosemary

1 bay leaf

½ tsp of Thyme

½ tsp sage

2 cloves of garlic

1 tsp of whole peppercorns

Pinch of sea salt

2 tbsp of Apple Cider Vinegar


  1. Add carrots, onions, celery, leek, parsnip to stock pot.
  2. Put bones and chicken feet on top of vegetables.
  3. Put rosemary, bay leaf, thyme, sage, peppercorns and salt on top of bones.
  4. Add cold filtered water to the stock pot with apple cider vinegar. (the acid helps the nutrients in the bones to become more available)
  5. Bring the pot to a boil and then simmer for 24hrs.  In the first few hours scoop off the impurities that come to the surface and throw away.
  6. Add the garlic and parsley at the end.
  7. Remove from heat and allow to cool.
  8. Strain stock through a metal strainer.
  9. Ready to use or store in container in freezer.