Easy Homemade Chicken Broth

There are only a few foods that are as nutrient dense as homemade chicken or homemade meat broth. Both are so easy to make. I typically prepare mine just before bedtime, and let it simmer on low all night long. In the morning, I have a beautiful broth ready to use for any number of soups.

In the morning, I remove the chicken from the broth onto a cookie sheet and gently slip the meat off the carcass. I save the meat to use in chicken salad, soups, enchiladas, and pot pies.

The vegetable I also remove from the stock. I puree' them with whole milk to make a delicious creamed soup.

Toss the bones.

Instructions:
Remove the neck and gizzards from inside the cavity of your bird. I like to use chicken feet in my recipe and feel very blessed to have located a butcher who saves them for me. Why? The feet are full of gelatin, the secret to an amazing chicken broth! But, this recipe works beautifully with or without them.

Place your chicken and chicken feet (if you have them), into a large stock pot. Add in all the rest of your vegetables, tucking them around the chicken, leaving out the parsley. Cover the chicken and vegetables with water. Add in your salt and vinegar.

Simmer for 6-12 hours. Add in the parsley and let it sit in the broth for at least 15 minutes before using or storing The parsley imparts additional minerals making a superior nutrient dense broth.