CHICKEN BROTH

· Put 6 chicken backs (with gizzards / optional), and 8 feet in refrigerator 2 days prior to beginning, or at room temperature for one day.

· Ingredients needed:

o One package celery

o 1/3 cup vinegar

o 1 large onion

o 2 gallons of water (purified)

o 1 package carrots

o 1 bunch fresh parsley

o 2 tablespoons Celtic sea salt

o 3 cloves garlic

· Chop vegetables into large pieces and put in roaster.

· Put backs, feet and gizzards (optional) into roaster.

· Add water and vinegar.

· LET STAND IN WATER FOR ½-1HOUR!!!

· Bring to a boil and remove scum from top.

· Reduce heat, cover and simmer for 6-24 hours.

(The longer you cook, the richer the flavor.)

· 10 minutes before finishing add parsley.

(This adds additional mineral ions to the broth.)

· Remove bones and feed to dogs. (Reserve any additional meat left for a snack.)

· Use a strainer and move it through the both while in roaster to remove any small particles.

· Ladle into quart jars and serve.