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Making Chicken Stock

May 4, 2014

Chicken Stock  
From Nourishing Traditions by Sally Fallon

 

  • 1 whole free range chicken- or 2-3 lbs of bony chicken parts, such as necks, backs, breastbones, and wings

  • gizzards from one chicken

  • chicken feet (if possible - they are full of gelatin)

  • 4 quarts of cold filtered water

  • 2 tbls vinegar

  • 1 large onion coarsely chopped

  • 2 carrots peeled and coarsely chopped

  • 3 celery sticks, coarsely chopped

  • 1 bunch parsley


If using a whole chicken cut into parts.  Place into a stainless steel pot with water, vinegar, and all vegetables except parsley.  Let stand for 30 mins to 1 hr.  Bring to a boil and remove foam scum that comes to surface.  Reduce heat, and simmer for 6 to 24 hours.  The longer you cook the stock the richer and more flavorful it will be.  When finished, add the parsley for the last 10 mins. This gives additional mineral ions to the broth.  

Remove chicken and let cool.  You can reuse the meat for salads, enchiladas, etc.  Strain the stock and put in refrigerator.  Do not cover with saran wrap if still the slightest bit hot as it will cause rancidity.  Scrape off congealed fat at the top and use the stock in soups, or freeze for later use up to 6 months.  

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