From experience, Chicken Stock is always something great to have in the kitchen when making all sorts of soups, stews and pasta dishes as it adds to the overall taste and nutritional value. In addition to this, it contains many different nutrients and isn’t very harsh on the stomach if you wanted to simply make a soup by adding water with the stock. Therefore it is handy have around cold and flu season
So here is how you can go about making your very own Chicken stock:
What you need:
- One 3-4 pound (1.3-1.8kg) Chicken – Preferably pastured
- 2 Carrots
- 1 Celery Stalk
- 1 large bunch of Flat-Leaf Parsley
- 2 Bay Leaves
- 1 Garlic Head – Cut in Half
- 1 Large Onion – Unpeeled & cut into quarters
- 2 Tablespoons of Celtic Sea Salt
- 1 Tablespoon of Raw Apple Cider Vinegar
– The above recipe makes about 2 Quarts
- Place all the ingredients in a large stockpot. Add just enough water to cover. Let sit for 30 minutes at room temperature. Bring to a simmer over medium-low heat, about 30 minutes. Skim any foam off the top, turn heat to low, and let simmer for 8 to 24 hours with the lid ajar. Add more water if liquid evaporates too quickly.
- Strain the broth and discard the vegetables. When the chicken is cool, remove the meat and use it in soup, a casserole, or a salad, as you wish. After the broth is cool it should gelatinize, but don’t be alarmed. This is a sign that the gelatin-forming nutrients (especially the amino acids proline, glycine, and glutamine) were pulled out of the chicken. To avoid breaking down these wonderful nutrients, do not allow your stock to boil for more than a few minutes after the initial boil. The gelatin is wonderful for supporting healthy collagen formation in the skin and other areas of the body. Store in the refrigerator for 1 week or freeze for three months.