Sipping on Bone Broth

This morning was especially chilly for Florida.  I was prepared though.  Last night I made 2 gallons of bone broth just for this occasion.  Thanks to the Nourishing Traditions Cookbook I can make nourishing and delicious bone broths.  I couldn't live without this amazing resource!  Here is a what the book has to say about stocks:
"Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate.  Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth....Modern research has confirmed that broth helps prevent and mitigate infectious diseases" (Nourishing Traditions p. 117).

Chicken Stock
1 whole free-range chicken (www.eatwild.com for local sources)
4 quarts filtered cold water
2 tablespoons vinegar
1 large onion chopped
2 carrots chopped
3 celery sticks chopped
1 bunch of parsley

Place chicken or chicken pieces in large stainless steel pot with water, vinegar and all vegetables except parsley.  Let stand 30 min to 1 hour.  Bring to a boil, remove scum that rises to the top.  Reduce heat, cover and simmer for 6-24 hours.  The longer you cook it the richer and more flavorful it will be.  About 10 minutes before finishing the stock add parsley.  This will impart additional mineral ions to the broth.

Let cool down.  Remove meat for use in other dishes.  I always strain it all into a big bowl and then pour the clear broth into my mason jars.  Through refrigeration, the fat will conceal and rise to the top.  Skim this off before use.

A few variations: I also like to add thyme and bay leafs.  I also add salt and garlic to add more flavor.  I do not always have carrots or celery, so I leave those out when making the stock sometimes.   You can keep 1 chicken going in the crock pot for a week.  Just keep replacing the broth and making more.  A very practical way to stock your kitchen with healthy bone broth!