Broth, or stock, is the starting point for many wonderful recipes, from soups to sauces. Besides adding great flavor, it has tons of nutrients and healing properties. Bone broth is all the rage, and its not a surprise. Humans have been making stock since they’ve had pots and fire and animals. Simmering the water releases both the aminos and the savory flavor from the marrow and the remnants of the meat. You can always run to the store and by a can or box of chicken stock, but you really miss out on the health benefits when you do that. And making this is one of the easiest things. Once you get over the process of buying bones or necks and backs, it becomes easy. Plus, you get to contribute to using the whole animal instead of just the breast.

This is also incredibly scaleable. Depending on the amount of stock you need, you can just up the quantity of the ingredients. The instructions below assume a normal quart pan on the stove top.