From Nourishing Traditions and the Family Foundations magazine
THIS REALLY IS NOT THE POST YOU WANT – SERIOUS DETAILS AND PHOTOS AND QUESTIONS ANSWERED ABOUT MAKING HOMEMADE CHICKEN STOCK RIGHT HERE! THANKS!
2-3 lbs bony chicken parts, and/or bones from a chicken you’ve already eaten
optional – feet from chicken (supply large amounts of gelatin)
4 qts cold water
a few Tbs vinegar
1 lg onion, coarsely chopped
2 carrots, peeled (optional) and chopped in 3-inch chunks
3 ribs celery, chopped into chunks, leaves too
optional: garlic cloves, unpeeled
1 bunch parsley
Place bones and meat in large stainless steel pot with water and vinegar. Let stand 30 minutes to 1 hr. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 4-24 hours. The longer you cook it, the richer and more flavorful it will be. About 30-60 minutes before finishing, add vegetables. If you’re afraid you’ll forget this step, add them at the start, but mineral content will increase if the vegetables aren’t added until the end. About 10 minutes before finishing, add parsley. This will impart additional mineral ions to the broth. Remove chicken pieces, let cool and remove meat from bones. Strain stock into large pan or glass bowl and cool in fridge until fat rises to top and congeals. Skim off this fat, or not, depending on where you stand on fat…more on this later…and reserve stock in fridge or freezer.
Note: many chickens raised in cages do not produce the gelatin and the broth will not congeal after cooking. Test for liberal amounts of gelatin if stock thicken or even jells after cooling.
If you’d like more detailed information and pictures, as well as updates on how to make stock even BETTER, please see this post.
*This long, slow cooking in slightly acidic water draws calcium,
*Your body assimilates minerals from properly prepared stocks, so this helps menopausal women ward off osteoporosis and ensure digestion (among other benefits!).
*Use in preparing sauces, gravies, and soups as well as in cooking rice.