- 2-3 pounds of chicken bones (backs, breastbones)
- enough cold filtered water to cover chicken parts
- 2 tablespoons vinegar
- 1 large onion, quartered
- 2 carrots, quartered
- 1 stick of celery, quartered
- 1 bunch parsley
Put the chicken bones in a large stainless steel stock pot and cover with the water, vinegar and veggies (minus the parsley). Let the mixture stand for 30-60 minutes. Bring to a boil and skim off any foam that rises to the top. Once you have skimmed, reduce the heat to low and simmer (covered) for 6 hours to 24 hours. The longer the better – it will yield a much richer stock. About 10 minutes before the stock is done, add the parsley. The parsley is important because it adds mineral ions to the broth.
Let the broth cool slightly and then remove the chicken bones with a spoon or tongs. The skin and small bones will be soft enough that you can feed them to your cat or dog without any harm. Strain the stock into a bowl then pour into jars and store in fridge. Will keep up to two weeks in the refrigerator.
