Chicken Stock

Chicken Stock video

• 1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
• 4 quarts cold filtered water
• 2 tbsp vinegar
• 1 large organic onion
• 2 organic carrots
• 3 pieces of organic celery
• 1 bunch organic parsley

Cut up the chicken if you’re using the whole chicken. Place chicken into cold water and add vinegar. Let it sit for 30 minutes to an hour, the vinegar draws minerals out such as calcium, magnesium and potassium into the broth making this a nutrient dense food.

Meanwhile coarsely chop vegetables and place into stockpot or crockpot after the 30-60 minutes has passed. When it reaches a boil, remove the scum from the top and turn the heat to low. cover and cook for 12-24 hours, the longer you cook it the more flavorful and nutrient dense the broth will be.

About ten minutes before finishing stock add parsley, this will add additional mineral ions to the broth.

Remove large pieces with a slotted spoon and strain the remainder of the stock, reserve stock in refrigerator. The fat will rise to the top and congeal, skim this off and store stock in covered containers in your refrigerator or freezer. Use the meat for burritos, enchiladas, chicken salads, or casseroles.