Such an incredible healing tonic that requires little effort.  Be sure and include chicken feet.  The easiest place to find them is your local farmer’s market. I finally found a recipe that included chicken feet from one of the cookbooks I love, The Nourished Kitchen.  It wasn’t that easy until I remembered what I love most about Jennifer McGruther’s recipes and writing is that she is so traditional and super knowledgeable when it comes to how to obtain the most nourishment from whole foods.  Her work is astounding!

3     carcasses from roasted chickens
4     chicken feet (cleaned…tough outer skin and talons removed)
3      carrots
3      stalks of celery
1     onion (quartered)
3     sprigs of thyme
5     sprigs of parsley
2     bay leaves
1/4  cup white wine
1 T  peppercorns
4-6  quarts of water

Combine all of the ingredients in a large heavy bottomed stockpot.  Bring to a boil, then lower the heat to low and simmer 8-12 hours.  Skim away any skum that may rise to the top.  I allow mine to cool for a couple of hours, refrigerate it overnight and repeat the next day.  Allow to cool and discard as many solids as possible and strain to remove and small bits.  Pour into quart-sized mason jars and refrigerate for up to a week or freeze for up to six months.