• 1-2 pound chicken carcasses
• 4-5 quarts filtered water
• 2 tablespoons apple cider vinegar
• 3 celery stalks, chopped into 3 pieces
• 2 carrots, chopped into three pieces
• 1 oinin, quartered
• 3 cloves garlic, pressed (optional)
• Handful of fresh parsley
• Sea salt

Place the chicken carcasses in a large pot with 4 quarts of water along with the vinegar. Let rest for 30 minutes which allows the minerals to leach out of the bones. Turn on the heat and add all the vegetables. Bring to a boil and skim any scum off the top (if using fresh carcass/meat). Reduce to a low simmer, cover, and cook for 6 to 24 hours. During the last 10 minutes of cooking, throw in a handful of fresh parsley to increase the minerals and flavor. Let the broth cool, and strain it. Add Seal Salt to taste and drink immediately or store in the refrigerator for up to 7 days or the freezer for up to 6 months. If the broth has not been exposed to air and remains sealed with a layer of fat, it can last much longer in the refrigerator.

TIPS:

Don’t be afraid to add additional fresh herbs! You can also use 1 3-4 pound stewing hen or 3-4 pounds of chicken necks, backs, and wings. Save the cooked meat for later use. Be careful how you source the chicken, trying to find 100 percent pastured chickens. I like to save the carcasses from roasted chickens in the freezer. You can also use a crockpot for this endeavor. There is nothing more wonderful than to return home to the smell of homemade broth or to wake to it!