Nourishing Chicken Bone Broth

I learned how to make Bone broth a few years ago when I became involved in the Weston A Price Association. It is an International Foundation that passes on the teachings of Dr. Weston Price, who wrote a book in the 1930’s called Nutrition and Physical Degeneration. You can find out more about them at

One of the basic staples of the Weston Price diet is bone broth. It is a nourishing, nutrient dense, easily digestible, and budget-friendly staple to add to your food pantry and freezer.

The reason it is so healthy is because of the gelatin, the jiggly denatured collagen that shows up when properly made bone broth is refrigerated. Folk wisdom throughout the world values broth for its healing powers, as seen in many late nineteenth and early twentieth-century studies on gelatin.

It is full of rich dissolves of collagen, cartilage, bone and marrow which can give the body the right stuff to rebuild and repair our connective tissue as we age (think of bone, tendon, ligaments, skin, nails and hair). It is also great to help with digestive issues, colds and flus, not to mention a great staple to use for soups, sauces and adding flavor to any vegetable dish.

I usually have some in my freezer and a thawed mason jar full in my refrigerator. I cook with it and have a steaming cup to sip on during the day.

Nourishing chicken bone broth

Susan’s TIP: Every time you make bone-in chicken, save the bones in a freezer bag! And, keep some chicken backs and necks (available at most butchers) in your freezer. If you can find them from a local farmer, add 1b of chicken feet to make the collagen extra rich.

Course: Soup
Servings: 7 quarts
  • About 8 lb chicken (whole, cut-up, backs and necks, frozen bones, 1 lb feet)
  • 1 large onion, cut in quarters, skin on (helps make the stock yellow)
  • 3 large carrots, washed and cut into large chunks (no need to peel)
  • 3 celery stalks, including leaves, cut up in chunks
  • 1 garlic head, cut in half (so all cloves are open)
  • 2 bay leaves (optional)
  • 1 T apple cider vinegar (helps to pull minerals out of bones)
  • 1 tsp turmeric powder, or 1 piece turmeric root (optional)
  • 1 T black peppercorns (I use a tea bag for these and tie off)
  • 1 T sea salt (can add more for taste)
  • 1 bunch parsley (or any other fresh herb), tied with kitchen twine
  • Water to fill ( I use filtered water from my reverse osmosis)
  1. Place all ingredients EXCEPT salt and fresh herbs in 8 quart stock pot. Fill water to about 2 inches above ingredients. Bring to boil and skim foam off of top, discard.

  2. Lower heat to simmer and cover. Cook at least 6 hours, up to 12. Add salt and herbs last hour of cooking. (if you add before, it should be fine). Let cool until able to handle.

    Susan’s Tip: I cook my soup all day on the stove and then turn it off before I go to bed. In the morning, it is cool enough to handle and finish!

  3. Using a large sieve or colander, remove chicken, vegetables and rest of ingredients. I save all of the carrots, chicken meat and soft bones in a big bowl for my dogs and any other chicken meat for my family. Then, discard everything else. 

  4. Pour chicken stock into mason jars. You should get 6-7 quarts. If freezing, use plastic containers or make sure your mason jars have at least 1 inch at the top and are totally cooled before freezing.