Yield: Approximately 2.5-3 litres


1 whole free-range chicken
gizzards from 1 chicken (optional)
2-4 chicken feet (optional)
3.5 litres water
30 ml (2 Tbsp.) apple cider vinegar
1 large onion, halved
2 carrots coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
sea salt or Himalayan salt to taste


Place the chicken in a stockpot or large pot with a lid. Add all of the vegetables, except parsley, vinegar and water and bring to a slow boil. Reduce the heat to simmer, cover, and leave to cook for 4-8 hours. Occasionally skim the foam off the top of the broth with a hand sieve or spoon and discard.

Once the chicken has fallen apart, and the bones appear crumbly, add the parsley and let cook for an additional 10 minutes.

Turn-off heat and let cool for 30 min to an hour so you can remove the large pieces of bones and skin then pour the rest of the liquid through a fine colander. Reserve the boiled chicken meat to serve in your soup or for other recipes such as chicken curry salad or Coronation chicken.

Once cool, place in the refrigerator to set.

My Notes:

Use this broth as a base for vegetable soups or in sauces in place of milk or cream. Bone broth is full of nutrients, easy to digest and excellent for reducing inflammation (gut and joints), as well as the appearance of wrinkles and cellulite due to the collagen, glycine and glutamine that is released from slow cooking the bones.