1 package chicken feet
1 tray antibiotic free chicken wings
1 tablespoon Paprika
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons vegetable oil
3 large carrots, cut into pieces
5 stalks celery, cut into pieces
1 large white or yellow onion, cut into quarters
16 cups water

Heat a large heavy dutch oven or skillet and then add the oil. Place the feet and wings into the pan and then add the spices. Stir to coat the chicken and continue to cook the chicken pieces until browned.

Place a large crock pot on low, add the celery, onion, carrots and chicken pieces. Cook on low for 48 hours.

Strain the broth and discard the chicken, carrot, onion and celery mixture.

Place in containers and either use within a week from the fridge or make smaller portions and freeze for individual servings by freezing into ice cubes. Use by placing one in a mug and heating it to drink or add to soups.

This broth will be dark in color because of the carrots but it's just as tasty.

Submitted by: Holly Lynn Loussaert