- 1 whole pasture raised chicken (neck, back, wings, feet…)
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 2 large onions,
- coarsely chopped 4 carrots,
- peeled and coarsely chopped 4 celery stalks,
- coarsely chopped 6 garlic cloves
- 1 bunch parsley
- Add lots of spicy pepper to help combat a cold.
Spicy peppers release watery fluids in your mouth, throat, and lungs to help your body expel that mucus.
1. Fill up a large stockpot filtered water.
2. Add vinegar and all vegetables except parsley to the water.
3. Place the whole chicken into the pot.
4. Bring to a boil.
5. Reduce the heat to the lowest setting and let simmer for 12-24 hours. After 2 hours remove the chicken from the pot, separate the meat from the bones, and place the carcass back in the pot to continue simmering for 10-22 hours.
6. Add the fresh parsley about 10 minutes before finishing the stock.
7. Remove the remaining bones with a slotted spoon to strain out any remaining bone fragments.