Check out the instructional video from our other website, via YouTube.

Ingredients:

1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
4 quarts cold filtered water
2 tbsp vinegar
1 large organic onion (leave out onions if you’re on a SIBO/FODMAP diet)
2 organic carrots
3 pieces of organic celery
1 bunch organic parsley

Instructions:

Cut up the chicken if you’re using the whole chicken
Place chicken into cold water and add vinegar
Let it sit for 30 minutes to an hour
(the vinegar draws minerals out such as calcium, magnesium and potassium into the broth making this a nutrient dense food)
Coarsely chop vegetables and place into pot after the 30-60 minutes has passed
When it reaches a boil, remove the scum from the top and turn the heat to low
Cover and cook for 12-24 hours, the longer you cook it the more flavorful and nutrient dense the broth will be

About ten minutes before finishing stock add parsley
(this will add additional mineral ions to the broth)

Remove large pieces with a slotted spoon and strain the remainder of the stock
The fat will rise to the top and congeal, skim this off and store stock in covered containers in your refrigerator or freezer
Use the meat for burritos, enchiladas, chicken salads, or casseroles