Bone Broth Soup
Ingredients:
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 and 2-4 chicken feet (for collagen), optional
4 quarts cold filtered water
2 tablespoons vinegar (helps with mineral extraction)
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsleyGizzards from one chicken and 2-4 chicken feet (for collagen), optional4 quarts cold filtered water2 tablespoons vinegar (helps with mineral extraction)1 large onion, coarsely chopped2 carrots, peeled and coarsely chopped3 celery stalks, coarsely chopped1 bunch parsleyGizzards from one chicken and 2-4 chicken feet (for collagen), optional4 quarts cold filtered water2 tablespoons vinegar (helps with mineral extraction)1 large onion, coarsely chopped2 carrots, peeled and coarsely chopped3 celery stalks, coarsely chopped1 bunch parsley
Directions:
1. 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.)
2. Add vinegar and all vegetables except parsley to the water.
3. Place the whole chicken or chicken carcass into the pot.
4. Bring to a boil, and remove any scum that rises to the top.
5. Reduce the heat to the lowest setting and let simmer.
6. 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 and follow with step 8 and 9.
7. If cooking bones only, simply let them simmer for about 24 hours.
8. Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.
9. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
10. Chicken can be added back into the broth later with extra herbs and spices to make a chicken soup.
* Source Dr. Mercola (I personally have not tested the recipe)
