Bone Broth Updated

In our Traditional Foods Cooking Class, our wonderful instructor, Monica Corrado of Simply Being Well, taught us many traditional foods techniques. I love the bone broth method we were taught! A few more ingredients than my original bone broth recipe, but worth it!

What you need:
 Bones from 2 chicken
 Several chicken feet or backs or necks
 2 tablespoons apple cider vinegar
 1 organic onion (the skin can be left on)
 3 organic carrots
 3 organic celery stalks
 1 bunch parsley
 Filtered water

 Equipment:
 1 large stock pot
 Large sieve
 Another large pot

What you do:
 Place all chicken bones and parts in stock pot
 Add enough filtered water to cover bones
 Add 2 tablespoons apple cider vinegar and let sit 30 minutes to 1 hour
 Clean and chop onion, carrot and celery into large chunks and add to pot
 Bring to boil
 Reduce heat to simmer (surface should be calm with bubbles rising)
 Skim any scum from top of surface
 Put lid on and allow to cook for 12 to 24 hours
 Add bunch of parsley for last 10 minutes
 Allow to cool
 Put large sieve over the other pot
 Pour broth though sieve

 I store my broth in quart size Mason jars. If I'm freezing some of the jars of broth, I add only 24 ounces to the quart jars (as I have had too many jars filled too full that break in the freezer).

This broth is amazing by itself, with added Celtic sea salt, in a big mug!
Enjoy!