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–+ servings
Strained later Full GAPS chicken bone broth in a glass jar beside a neutral ceramic cup

Later Full GAPS Chicken Bone Broth With Feet and Herbs

A later Full GAPS cooked-carcass chicken bone broth with optional feet, vegetables, vinegar, optional dry wine, and parsley added for the final ten minutes.
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Servings: 1 batch
Course: Soup, Stock
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 2 cooked or roasted chicken carcasses backs and necks included; add a couple of chicken feet if available
  • filtered water enough to cover the bones by 1 to 2 inches
  • 1 small onion coarsely chopped
  • 1 carrot coarsely chopped
  • 1 to 2 celery stalks coarsely chopped
  • 1 teaspoon whole peppercorns
  • mineral salt to taste
  • 1 to 2 tablespoons cider vinegar or white vinegar
  • dry red or white wine optional; a generous splash
  • 1 small handful fresh parsley add only in the final 10 minutes

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Long stainless spoon
  • Stainless shallow skimmer or fine-mesh strainer
  • Stainless ladle
  • Stainless fine-mesh strainer
  • Large heat-safe receiving bowl or pot
  • Heat-safe trivet
  • Glass storage jars

Method
 

  1. Place the cooked chicken carcass bones, backs, necks, and optional feet in the stainless stockpot. Add the onion, carrot, celery, peppercorns, mineral salt, vinegar, and optional dry wine. Hold back the parsley.
  2. Add filtered water until it covers the bones by 1 to 2 inches. Stir once.
    Cooked chicken carcasses, feet, vegetables and water assembled for later Full GAPS bone broth before heating
  3. For the stovetop, bring the pot to a boil. Skim and discard the scum, reduce to low cooking, and cover.
    Scum removal from later Full GAPS chicken bone broth with a supported stainless skimmer
  4. Cook for 8 to 24 hours on the stovetop. For the retained slow-cooker branch, cook 24 hours on low or 8 to 10 hours on high.
  5. Add the fresh parsley for the final 10 minutes only.
  6. Turn off the heat. Set a stainless fine-mesh strainer securely over a heat-safe receiving vessel and ladle the broth through it. Discard the spent bones and vegetables.
  7. Divide into clean glass containers and cool promptly. Refrigerate for up to 2 days or freeze smaller portions for longer storage.

Notes

Later Full GAPS only after at least one year of raw-meaty meat stock and longer when needed. Not for the Introduction Diet or early Full GAPS.
Keep the water as a physical level: cover the bones by 1 to 2 inches. Do not invent a fixed cup measure or yield.
At 2x, use 2 to 4 cooked carcasses, 2 onions, 2 carrots, 2 to 4 celery stalks, 2 teaspoons peppercorns, 2 to 4 tablespoons vinegar, and 2 small handfuls parsley. Increase the pot size as needed and keep the same water level and cook-time branch.

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