Ingredients (base recipe)

• 4 lbs chicken feet, rinsed

• 2 lbs chick back bones, rinsed

• 4 bulbs of garlic, cut in half

• 5 bay leaves

• 2 gallons of water (plus more to top off regularly)

• Salt to taste

Optional Additions - celery, carrots, onions, herbs, dried mushrooms, turmeric, black pepper, etc.

Directions

Add all the ingredients to a big oi’ stock pot and bring them to a boil. For the first 20 minutes, skim the grey/brown scum off the surface of the stock as it boils. Once the scum is gone, lower the heat to a very gentle simmer and keep it simmering for at least 8 hours, but frankly, this could cook for days. Be sure to refill the pot with water every hour or so, so the water level remains about the same throughout cooking.

You know your broth is done when the bones are literally dissolving into bits. At this point, double strain your broth into large jars and keep it in the fridge. Proper bone broth will completely gelatinize after a day in the fridge. This is what you want!

Use your broth in any recipe that requires broth or simply warm up a mugful and sip it by the fire.

Enjoy!