Here’s a great natural immune boosting recipe for broth for soup, an ingredient to other meals, or just to drink!
Free-Range Organic Chicken Stock
2015-07-01 20:54:47
Ingredients
- 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breastbones and wings
- gizzards from one chicken (optional)
- 2-4 chicken feet (optional)
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch parsley
Instructions
- If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity.
- Cut chicken parts into several pieces.
- (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.)
- Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley.
- Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top.
- Reduce heat, cover and simmer for 6 to 8 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.
- Remove whole chicken or pieces with a slotted spoon.
- If you are using a whole chicken, let cool and remove chicken meat from the carcass.
- Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries.
- Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.
- Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Notes
- Note: Farm-raised, free-range chickens give the best results.
Adapted from Nourishing Traditions
Adapted from Nourishing Traditions
Carly Brannon https://www.carlybrannon.com/
Enjoy! Cj
