• Prep Time 20 min.
  • Cook time 6-24 hours
  • Yield Makes 4 quarts


Fill with cold water to cover bones. Add one Tablespoon of vinegar and let sit for at least one hour before heating. The acidity helps pull the minerals into the broth.

Bring to boil over high heat. When the water boils, skim off any foam/scum* that begins to form. Next add the vegetables to the pot and when the water returns to a boil, quickly reduce the heat and add the seaweed. You want just the barest hint of a simmer while the pot is covered. Let simmer very gently, without stirring, for 6 to 24 hours (I do it overnight). About 10 minutes before finishing the stock, add the parsley. Let cool slightly and then remove the big bones and vegetable parts. Carefully pour the remaining liquid and small bones through a large, fine-meshed sieve, catching the liquid in another pot. Discard all bones and vegetables.

Cover and place your clear chicken or turkey stock in the refrigerator 5-6 hours or overnight. After several hours, all the fat will rise to the top and solidify. Carefully skim it off with a spoon. Save this and use to cook potatoes, onions or whatever. This is a very healthy fat and your Great-great grandmother would have cherished it!

You can now reduce the stock, which will give it more concentrated flavor and make a firmer gel. Boil the stock in an uncovered pot. Taste occasionally until you find the strength of stock you are looking for.

*Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. “Always Skim” is the first commandment of good cooks.Note:This paragraph was taken from the “Broth is Beautiful” article.

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