Chicken feet, necks, soup bones, marrow bones, tails, and wing tips make a rich broth with a silky texture. Simmer gently with vegetables and a splash of apple cider vinegar.

Ingredients

• 2 to 4 lb chicken feet, necks, bones, backs, tails, or wing tips
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• Filtered water, enough to cover
• Sea salt to taste

Directions

1. Rinse the chicken parts. Trim nails from feet if needed.
2. Add chicken, vegetables, garlic, vinegar, bay leaves, and water to a stockpot or slow cooker.
3. Simmer gently 8 to 18 hours, skimming if needed.
4. Strain, season with salt, and chill quickly.
5. Use as a sipping broth or as the base for soups, stews, and sauces.