3 grass fed bone marrow bones
1 whole chicken
2 containers of organic free range chicken stock broth, can be found in Whole Foods or BJ’s
1 table spoon of pink hymalyan salt or brown sea salt – amount can be altered to taste
1 large onion, 1 celery bunch, 1 bag of carrots, two handfuls of green beans, 1 squash
Slow cook grass fed chicken whole with skin for 8 hours.
Take out chicken and remove and set aside meat. Remove skin and throw away. Place bones back in crock pot and cook for another 24 hours. Before placing all the bones back into the water, snap the bones so you expose the bone marrow. This will allow the marrow to escape from the bones and into your soup.
Take out bones and put in refrigerator. Skim thick fat off top once cold. (stock is ready- should be like gelatin)
Put cooked chicken meat back in stock and add raw cut vegetables
Celery, green beans, carrots, squash, zucchini, peas, onion, garlic, and salt.
Pour in the containers of organic free rage chicken broth
Cook additional ½ hour or so until vegetables are tender.
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