Bodacious Bone Broth (aka Chicken Stock)Featured


Talk about recycling! Let’s cook like our ancestors.

This stock produces a delicious, nourishing and restorative broth.

Properly prepared, these stocks are extremely nutritious and easily assimilated— containing minerals of bone, cartilage, and vegetables as electrolytes.

Vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, producing an enriched gelationous broth which aids digestion and allows the body to refresh and restore itself.

Simply including homemade stock on a frequent basis will do your cartilage, tendons, and joints a world of good as the stock also contains collagen, chondroitin sulphates and glucosamine. Gelatin-rich broths used on a frequent basis can even provide protection from many health problems.

*Link to sources of this information

Enjoy as a tonic to keep you in tip-top shape! 


Fairly cheap

Bodacious Bone Broth (aka Chicken Stock)

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For 4 Person(s)


  • 1 Free-range chick carcass bones
  • 1 Leftover juices and scrapings from roasting pan
  • 1 gallon(s) Fresh water
  • 1 tablespoon(s) unfiltered apple cider vinegar
  • 1 strip kombu (sea Vegetable)
  • 1 any leftover 'scraps' of veggies
  • 1/2 onion, chopped
  • 1 handful(s) parsley
  • 4 carrots, roughly quartered
  • 4 celery sticks
  • 4 garlic cloves, unpeeled
  • 1 dash(es) sea salt, to taste

Bodacious Bone Broth (aka Chicken Stock) Directions

  1. To further add more minerals include, though not limited to: 1 unpeeled garnet yam, quartered and/or several unpeeled red potatoes, quartered chunks of daikon radish, winter squash, kale etc etc
  2. Place chicken carcass, neck, gizzards plus all other ingredients except parsley in a stainless steel pot with filtered water to cover all. (* If using turkey add sprigs of thyme)
  3. Bring to a boil, and remove any scum that rises to the top.
  4. Reduce heat, cover and low simmer for 10 to 24hrs. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will add mineral ions.
  5. Strain the stock into quart-size mason jars and reserve in the refrigerator until the fat rises to the top and congeals. Skim off this fat and store this stock in covered containers in the frig or freezer.
  6. Adapted from Sally Fallon’s Nourishing Traditions
  7. Note: this can also be made from a whole chicken. Also, NEVER microwave— as this denatures the proline amino acid, which is plentiful in broth, rendering it toxic to the kidneys, liver and nervous system (per Lancet). 

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