I can prepare nourishing and delicious homemade chicken broth thanks to the Nourishing Traditions Cookbook.  Here is an excerpt about homemade bone broths:
“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate.  Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth….Modern research has confirmed that broth helps prevent and mitigate infectious diseases” (Nourishing Traditions p. 117).
Homemade Chicken Broth
1 whole free-range chicken (www.eatwild.com for local sources)
4 quarts cold water
2 tablespoons vinegar
1 large onion chopped
2 carrots chopped (optional)
3 celery sticks chopped (optional)
Garlic or garlic powder
1 Tbsp sea salt
Place chicken and other ingredients in big pot.  Bring to a boil, remove foamy stuff that rises to the top.  Reduce heat, cover and simmer for 6-24 hours.  The longer you cook it the richer and more flavorful it will be.
Let cool down.  I always strain it all into a big bowl and then pour the clear broth into my mason jars.  Through refrigeration, the fat will rise to the top and you can skim it off later.
A few variations: I also like to add thyme and bay leaves.  I do not always have carrots or celery, so I leave those out when making the stock sometimes.   You can keep 1 chicken going in the crock pot for a week.  Just keep replacing the water every 12- 24 hours.  This is a very practical way to stock your kitchen with healthy bone broth!
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