| Cook Time | 6 hours |
| Servings |
cups
|
Ingredients
- 1lb/450g chicken feet, cleaned
- 2 4lb/1.8kg whole chicken carcass no skin
- 8qt/32cups/7.5L water, cold or room temp
- 3 tbsp apple cider vinegar
- 1 tbsp whole black peppercorns
- 1 large Yellow Onion peeled and quartered
- 8 whole garlic cloves peeled
- 1 bunch parsley stems
Ingredients
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Instructions
- To a large stockpot (at least 10 quarts), add chicken feet, 2 chicken carcasses and water to cover. Cover pot and bring to a boil. Skim scum from the top. Turn heat to low and simmer, partially covered for 3 hours. Skim when you need to.
- After 3 hours, add vinegar, peppercorns, onion, garlic and parsley. Simmer for 3 more hours partially covered. Strain and cool liquid. Refrigerate overnight. Remove fat from top of liquid.
- Heat the amount you want and add salt and pepper if you wish. It's best to drink one cup a day, every day to experience benefits.
Recipe Notes
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