Ingredients

1 whole chicken

2-5 whole chicken feet, optional

3785 ml filtered water

1-2 quartered onions, preferably organic

2-3 whole garlic cloves, preferably organic

2-4 quartered carrots, preferably organic

2-4 quartered celery stalks, preferably organic

1-2 tsp sea salt, unrefined

1 bunch parsley, preferably organic

Instructions: 

1. Rinse chicken and feet and put them in a stockpot.
2. Add coarsely chopped vegetables and salt.
3. Cover everything with filtered water.
4. Bring pot to a boil.
5. Reduce heat to a simmer and allow to cook for 1 1/2 to 2 hours, no longer.
6. Add parsley during the last 10 minutes of cooking.
7. Remove chicken from pot.
8. Reserve chicken meat for other recipes.
9. Allow stock to cool slightly.
10. Strain stock and pour slowly into glass jars.
11. Allow stock to cool to room temperature and then store in the refrigerator