• 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.