> 1 whole, organic, free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
> gizzards from one chicken (optional)
> feet from the chicken (optional)
> 4 quarts cold filtered water
> 2 tablespoons vinegar
> 1 large onion, coarsely chopped
> 2 carrots, peeled and coarsely chopped
> 3 celery sticks, coarsely chopped
> 1 bunch fresh organic parsley
Directions:
Fill a large stainless steel stock pot with 4 quarts of water. Coarsely cut vegetables and add the 2 TB vinegar. Rinse the chicken or chicken pieces; cut them up, bones and all. The more bones that are cut up, the better. Add to the pot. Let stand for 30 minutes to an hour.
Bring to a boil and remove any 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. I keep the pot simmering on low overnight.
About 10 minutes before you plan to turn off the heat, rinse the parsley, clip off the ends, and add whole to the stock. Toss it right in. The parsley imparts additional mineral ions to the stock.
When the stock is done, remove the chicken from the pot with a slotted spoon. Let the chicken cool, then remove the meat and store for another use. (Check out my suggestions.) This meat is wonderful for adding to soups, for making chicken salads, chicken enchiladas, snacks or curries. (You can give the skin and smaller soft bones to your cat or dog.)
Discard the vegetables and parsley.
Let the stock sit in the refrigerator until the fat rises to the top and congeals.
Skim the fat off and then store the stock in covered containers in the fridge or freezer.
"Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack
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