Chicken Broth

Put 6 chicken backs (with gizzards / optional), and 8 feet in refrigerator 2 days prior to beginning, or at room temperature for one day.

Ingredients needed:

One package celery

1/3 cup vinegar

1 large onion

2 gallons of water (purified)

1 package carrots

1 bunch fresh parsley

2 tablespoons Celtic sea salt

3 cloves garlic


Chop vegetables into large pieces and put in roaster.

Put backs, feet and gizzards (optional) into roaster.

Add water and vinegar.


Bring to a boil and remove scum from top.

Reduce heat, cover and simmer for 6-24 hours.

(The longer you cook, the richer the flavor.)

10 minutes before finishing add parsley.

(This adds additional mineral ions to the broth.)

Remove bones and feed to dogs. (Reserve any additional meat left for a snack.)

Use a strainer and move it through the both while in roaster to remove any small particles.

Ladle into quart jars and serve.