2 Chicken Feet and 1 Neck

Chicken feet and necks are an excellent addition to bone broths.

How to make nourishing Bone Broth:

Ingredients2 pounds (or more) of bones from pastured chickens- Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.2 chicken feet and 1 neck for extra gelatin1 onion2 cloves of garlic2 carrots2 stalks of celery2 tablespoons apple cider vinegar Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.

You'll also need a large stock pot or slow cooker to cook the broth in and a strainer to remove the pieces when it is done.

Instructions for stove top or slow cooker:
Place the bones in a large stock pot (I use a 5 gallon pot) or a slow cooker. Pour water over the bones and add the vinegar. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for 24 hours. When I'm using my slow cooker I start it off on high and reduce to low heat once it starts to boil.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Instructions for the Instant Pot (electric pressure cooker):

Place the bones in the instant pot and add the apple cider vinegar. The acid helps make the nutrients in the bones more available. Pour water over the bones to 1-inch below the fill line. 

Rough chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.Set the Instant Pot to high pressure for 120 minutes. Once the 2 hours is up, let the pressure release naturally (takes about 15 minutes). 

Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.