HOMEMADE CHICKEN SOUP
Using the largest pot you have, fill half of it with the chicken parts (legs and thighs make the most flavorful soup).
Peel about ten carrots and add to chicken.
Add about two large onions, a few stalks of celery, and some parsley.
Season with salt.
Fill pot with water.
Simmer for about 4 hours and then strain soup through a colander or strainer.
Skim off top layer of fat (don't worry if you can't get it all).
Purée carrots in blender and return to broth.
PLEASE REMOVE THE ONIONS, CELERY, AND PARSLEY.
Onions, celery, and parsley should not be used at the start of the dietary regimen because the fibrous parts of these vegetables may cause problems.
Sheila's BONE BROTH
Bones from raw, broiled, baked or grilled meat (preferably from organic
1/8-1/4 cup SCD legal apple cider vinegar (optional)
Water: put in enough to cover the bones plus a wee bit more.
Take some bones (preferably from organic meat) and cut them to between
~2.5-5 inches. Bones from broiled, baked or grilled chicken is fine for
broth. Ditto roasts, pot roasts etc..
Add filtered water: put in enough to cover the bones plus a wee bit
Add some legal apple cider vinegar
(ACV) to the broth.
Put them in the slow cooker at the lower temperature for about 36 hours.
Lift most of the bones out and then strain the rest through a
colander. Take out the big ones first to prevent splashing. Most
of the marrow will fall out of the bones. For the bones that still have
them on a cutting board until the marrow falls out.