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Chicken Broth

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Ingredients
  

  • 2 carrots, cut in half
  • 1 onion, quartered with skin on
  • 3 celery stalks, cut in half
  • 2 pounds chicken feet and/or back fat
  • 1/3 cup sea salt
  • 1/4 cup apple cider vinegar filtered water

Optional herbs

  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder

Instructions
 

  • Preheat oven to 425 degrees. 
  • Place all vegetables on a roasting pan and roast for 15 minutes. 
  • In a large stock pot, add the roasted vegetables, chicken feet/back fat, sea salt, optional herbs (using all or a mixture of the ones you prefer) and apple cider vinegar. Fill the pot to the top with filtered water, bring to a boil.
  • Reduce to a very low simmer, top with a lid and continue to simmer for 24 hours. Every six to eight hours, add more water to fill back up to the top of the pot. 
  • After 24 hours of simmering, strain the bone broth into an airtight container (or several, if needed for storage space). Let it cool completely in the refrigerator without a lid. 
  • Once completely cooled, top with the lid. Store in the refrigerator for up to two weeks or in the freezer for up to six months.