Prep Time: 30 minutes

Servings: 10

Ingredients:
1 chicken carcass
5-8 chicken feet
water
2 tablespoons Apple Cider Vinegar (optional)
2-5 peppercorns (optional)
Veggies (optional)
 

Instructions:

Step 1:

Wash chicken feet & cut into smaller pieces

Step 2:

Put bones in crock pot or large pot. Cover with cold water.

Step 3:

Add the apple cider vinegar and allow to sit for 30-60 minutes. This helps draw more minerals out of the bones. (We skipped this part due to irritations with vinegar).

Step 4:

Add peppercorns & bay leaf.

Step 5:

Simmer on medium to low heat for 10-24 hours.

Step 6:

Strain the broth through a fine-mesh strainer & discard the solids.

Step 7:

Store in glass jars. Turn glass jar upside down for 5 minutes. Store broth in fridge for 1 week or in freezer for up to 6 months.

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