Traditional Chicken Bone Broth
  1. In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
  2. Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
  3. Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
  4. Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.
Recipe Notes

Again, this whole thing can be done in a very large slow cooker and cooked up to 2 days on low.

*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and pepper.