Nourishing Chicken Bone Broth
This easy-to-make recipe will result in the most flavoursome, nourishing chicken broth, which can be used as a base for soups, stews, casseroles, sauces and gravies and can also be drunk daily as a healing and protective tonic.
  1. Place all of the ingredients (except the parsley leaves) into a large stock pot or in a slow cooker with enough cold, filtered water to cover. Let everything sit in the cold water for 30 minutes while the acid in the vinegar helps to draw out the minerals from the bones. Adding the optional chicken feet will greatly increase the gelatin content of the broth.
  2. Bring to the boil and cook with the lid on at a very low simmer for 12-24 hours. The longer you cook the broth, the more flavoursome and rich it will be. During the first few hours occasionally skim off any froth that rises to the surface. Add the parsley leaves for the last 30 minutes of cooking.
  3. If using a whole chicken carefully take it from the pot, let cool then remove the meat from the bones. This chicken meat can be used for soups, curries, salads, sandwiches, etc.
  4. Strain the stock into a large bowl, pressing down firmly on the bones and vegetables to extract every bit of goodness. Discard the solids.
  5. Cool the broth in the refrigerator and then remove the fat that rises to the surface.
  6. Store the stock in glass jars in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Recipe Notes

Additional Ideas:

  • You can also make beef, lamb or fish bone broth with this method.  Always use pastured or organic beef and lamb bones and wild-caught fish.  For the best flavour, roast the beef and lamb bones in the oven until browned before boiling.  Simmer beef and lamb broth for 24-48 hours and fish broth for 8 hours.