Chicken Broth


  • 1 whole chicken, meat removed
  • ½ cup coarse ground salt
  • 3 tablespoons black pepper
  • 2 teaspoons turmeric powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 4 celery stalks, cut in half
  • 2 large onions, quartered
  • 5 large carrots, cut in half
  • 1 ½ – 2 gallons of water. Just enough to fully cover the chicken.


  1. Place all ingredients in a medium pot.
  2. Bring to a boil on medium high heat.
  3. Boil for 5 minutes.
  4. Reduce heat so that the ingredients are at a very low simmer. Simmer for 4 hours.
  5. Remove from heat when veggies are soft and pale in color. Any chicken meat left should fall off the bones
  6. Remove all the vegetable ingredients and the chicken. Any meat still on the chicken should fall off the bones.
  7. Strain the liquid.

Special Notes

  • The meat that remains can be seasoned according to your preferences and eaten.
  • The vegetable that remain can be seasoned according to your preferences and eaten.
  • If you will not be using the broth within 7 days, pour the broth in freezer safe containers and freeze it.
  • If you are using the broth within 7 days, you can place the broth in the refrigerator.

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Jason Hostetler Farm

Over the past years, I have been fortunate enough to be able to spend many hours with Jason talking about regenerative agriculture & brainstorming consumer market opportunities.

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About the Founder

Hello Friends! My name is Titus Weaver and I am the visionary founder of Pristine Foods. I am staunch in my beliefs on regenerative agriculture. I am passionate about creating...

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