Instructions

1. -Put the chicken or carcasses in a pot with 4 quarts of water; add the chicken feet and the vinegar. Let it sit for 30 minutes to give the vinegar time to leach the minerals out of the bones.

   -Add the vegetables and turn on the heat.

   -Bring to a boil and skim the scum.

   -Reduce to barely a simmer, cover, and cook for 6 to 24 hours.

   -During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.

   -Let the broth cool, strain it, and take any remaining meat off the bones to use in future cooking.

   -Add sea salt to taste and drink the broth as is or store it in the fridge (up to 5 to 7 days), or freezer (up to 6 months) for use in soups and stews.