1 whole free-range chicken, or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings. (Farm raised free-range chickens give the best results. Commercially raised chickens will not produce stock that gels.)
Gizzards from one chicken - optional
4 quarts cold, filtered water
2 tbsp apple cider vinegar
1 large onion - chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, chopped coarsely
1 bunch parsley
If you are using a whole chicken, cut off the wings, neck and remove gizzards from the cavity. Cut chicken into parts.
Place all chicken parts into a large stainless steel pot or large crock pot with water, vinegar, and all vegetables except parsley. LET STAND FOR 30-60 MINUTES. Then bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
(At 3 hours, take the chicken meat off the bones, and put all bones and skin back in your stock pot. If you cook the chicken for long periods, it becomes really tough and rubbery. Use the chicken meat for other purposes like chicken salad, enchiladas, curries or soup.)
When the stock is done, strain the stock into a large bowl. Refrigerate until fat rises to the top and congeals. Remove the congealed fat, and put the stock into ice cube trays or small containers and freeze. You now have the perfect source of healthy stock and minerals for soups, stews, steaming rice or vegetables, or just to drink.
You can also make turkey or duck stock this same way. If you want to make beef stock, use good marrow bones. You must bake the beef bones for about 2 hours at 350 degrees, otherwise your stock will be too greasy.
- Kathi Bratberg RN, MS Holistic Nutrition
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