This (as well as the caesar salad dressing) is from Sally Fallon and Mary Enig's cookbook, Nourishing Traditions.


1 whole free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
feet from the chicken (optional)
4 quarts cold water
2 tbsp. vinegar or lemon juice
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them -- they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Cut chicken parts into several pieces. Place chicken or chicken pieces in a arge stainless steel pot with water, vinegar or lemon juice, and all vegetabes except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove the scum that rises to the top. Reduce the heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon or tongs. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat.

(N.B their beef broth is absolutely out of this world. It makes the best beef and tomato soup I've ever had. It is stronger in flavour than the chicken broth.)