CONTRIBUTED BY: DODIE ANDERSON
Large pot with lid
Bowl for straining
For homemade broth: 6 chicken necks, 6 chicken wings and optional chicken feet, if you can find them (Chicken feet are an excellent source of gelatin. Make sure they are chlorine free.)
Organic chicken broth from store, if you are not making homemade broth
2 potatoes, peeled and diced
1 small zucchini, diced
Handful of cooked spinach (see Preparing Leafy Greens recipe)
1 tomato, diced
Pickling salt to taste
Coconut oil (92F)
PREPARATION AND COOKING TIME
Prep time: 3-4 hours for the broth and 1 hour for the spinach (see Preparing Leafy Greens recipe)
Cooking time: 30 minutes
The day before:
Prepare the broth: put all chicken parts in a pot, cover them with water and cover the pot.
Optional: Add 1-2 tbsp white vinegar to pull calcium from bones.
Bring to a boil and simmer for 3-4 hours. Be sure to check the water level and add more water if needed. The broth is done when it tastes rich and flavorful.
When done, remove chicken parts and take the meat off the bones. Refrigerate the meat and discard the bones.
Strain broth into a bowl and refrigerate overnight so the fat will rise to the top and solidify.
Prepare the spinach