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Chicken Bone Broth

January 23, 2020 • 0 comments

Chicken Bone Broth
I started making our own chicken stock a few years ago when we started raising our own pastured chickens. Sadly, making your own stock or broth has become a lost art, especially in the younger generations such as mine. I’m a prime example of someone who had no earthly idea how to do it. I just picked up a can of broth at the grocery store when I needed it and did not think any more about it. I didn’t think about the factory it was made in, the workers who worked in that factory, what ingredients were in the broth, or the treatment and origin of the animal used to make the broth. It’s insane to see the difference between store bought broth and homemade. It’s darker and thicker, and not watery like most grocery store broth. A friend of mine recommended the Nourishing Traditions Cookbook a few years ago, which challenges the American diet full of processed and additive-filled food. It explains the many benefits of adding homemade broth to your diet. It is known for aiding the digestive system, used to heal and prevent the flu and cold, and protection from a variety of health problems. Sally Fallon, the author of Nourishing Traditions, states, “Properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow, and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into broth.” It’s not only extremely healthy, but perfect to eat plain or add to soups and casseroles. It’s the perfect example of food being medicine! Some even say it works better than Tylenol! Because our frames and feet are in large packages I moderated the original recipe from the Nourishing Traditions Cookbook by Sally Fallon.
  • Prep Time:
  • Cook Time:
  • Servings: Aprox. 15 pints


  • (1 package) Chicken Frames
  • (1 package) Chicken Feet
  • (8 cups (or until the frames and feet are covered)) Cold Filtered Water
  • (1/4 cup) Vinegar
  • (1 Large) Onion
  • (1 stalk coarsely chopped) Celery Stalk
  • (5-7 coarsely chopped) Carrots
  • (1 bunch) Parsley


Rinse and chop the onion, celery, and carrots.  A food processor makes this easy and saves lots of time. 

Place all the ingredients (except parsley) in a very LARGE pot. I use my canning pot. 

Let it stand 30 minutes to an hour and then bring it to a boil. 

After an hour remove any scum that rises to the top. Then reduce the heat and simmer. 

I let mine cook for 24 hours. The recipe says 6-24 hours, and the longer you cook it the richer it will be.  

10 minutes before it’s finished you add the parsley.

After it cools for a few minutes I strain everything through a colander into a large pot. (Our barn cats love to eat the cooked bones and veggies!)

I store mine in glass jars in the freezer.  If you store it this way make sure to leave about an inch from the top of the jar because it will expand. 

Enjoy simply as broth or add it to your favorite soups!