Chicken Bone Broth


Large Pot
SourceRecipe adapted from Broth is Beautiful and Weston. A Price
Prep time30 minutes
Cooking time8 hours
Total time8 hours, 30 minutes


This recipe was taught a Community Class, Healing Your Gut. Make this recipe for a warming, healing dish. Perfect for a sipping broth in the colder months. 


chicken (whole, free-range chicken, or 2-3 lbs bony chicken parts (necks, backs, breastbones, and wings))
gizzard (from one chicken (optional))
chicken feet (optional)
4 quarts
water (cold, filtered)
2 tablespoons
white vinegar
onion (large, coarsely chopped)
carrot (peeled and coarsely chopped)
celery (stalks, coarsely chopped)
1 bunch
parsley, fresh
dulse (leaf, kombu leaf)


Place chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove residue that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours.
The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove pieces with a slotted spoon. Strain the stock into a large bowl. Reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.