Fresh Chicken Broth

By The Nourished Kitchen
WebMD Recipe fromFoodily.com

Ingredients

Prep: 5 minutes | Cook: 6 hours | Total Time: 6 hours 5 minutes

• 1 wholepasture-raised chicken, rinsed, cleaned with organs removed
• 2 chicken feet, peeled with talons removed (if you can find them)
• 1 gallonmiscellaneous vegetable scraps (onions, carrots, celery, fresh parsley, leeks)
• 2-3 dried bay leafs
• 1 tablespoonwhole peppercorns
• 2 tablespoonsapple cider vinegar
•  filtered water to cover

Instructions

1. Add the whole chicken to a heavy-bottomed stock pot, cover with vegetable scraps, bay leafs and peppercorns.
2. Cover with very cold filtered water into which you’ve stirred two tablespoons apple cider vinegar.
3. Bring to a boil over medium-high heat.
4. Reduce the heat, cover and simmer gently for four to six hours – skimming off any scum or foam that appears at the surface.
5. After four to six hours of slow, gentle simmering, remove the pot from heat and strain it through a fine mesh sieve or a colander lined with 100% cotton cheesecloth into jars or bowls to store.
6. 
   
7. Refrigerate and cool until the broth sets into a firm gel.
8.