- bones, wings and necks from 2-3 organic or free range chickens,
- unrefined sea salt or Himalayan salt
- 2 tbsp of apple cider vinegar (or juice of half a lemon)
- 1 onion
- 3 carrots
- 3 sprigs of parsley
- 3 stalks of celery
- Place chicken parts into a wide, heavy-bottomed pot, or a crockpot.
- Cover with cold water, filtered ideally.
- Add the apple cider vinegar (or lemon juice) and set aside for half an hour. The vinegar helps leach valuable minerals from the bones into the stockpot water.
- Bring to a boil and skim for about 30 minutes.
- Add the carrots, celery and onion. Cover with the lid, reduce to the lowest setting and simmer.
- After 1-2 hours remove chicken and vegetables from the pot.
- Separate boiled meat from skin and bones and keep it for future use.
- Place skin and bones back into the pot and let simmer with the lid on for 6-12 hours (I usually leave it simmers overnight).
- Ten minutes before finishing your broth add fresh chopped parsley. This will add healthy mineral ions to your broth.
- Remove bones and strain through a strainer to remove the smaller parts.
Note Number 1: After step no 7 you can place back the bones and let simmer for 24 hours over low heat. This will create one of the most nutritious and healing foods there is. You can drink it straight or use this broth for soups, stews or even doughs. The broth can also be frozen for future use. Τhe “skin” that forms on the top is the best part. It contains valuable nutrients, so just stir it back into the broth.
Note Number 2: We can condense broth: take the lid off the stockpot and boil over low to medium heat until broth is reduced to 2/3, to have more concentrated flavor and ingredients (minerals, proteins). We can further condense (1/4 -1/8 of original volume) and keep it in ice cube trays.