- Bones and/or other chicken parts of 1 chicken, or 1-2 lb. bones
- 1 onion, peeled and quartered
- 3 carrots, chopped
- 2-3 celery stalks, chopped
- 3-4 sprigs of fresh thyme
- 2 tsp peppercorns
- 4-5 quarts water
- ¼ bunch parsley
Bring bones and water to a boil in a large stock pot. Skim off foam and discard. Add onions, carrots, celery, thyme, and peppercorns. Bring back to boil, then cover and reduce heat to simmer 4-12 hours. Add parsley during the last hour of cooking. Strain bones and vegetables from liquid and discard. Place stock into the refrigerator and let fat congeal overnight. Skim off fat and discard. You can freeze broth for up to 3 months.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.