Chicken Stock

From Nourishing Traditions by Sally Fallon

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)
• feet from the chicken (optional)
• 4 quarts of cold filtered water
• 2 Tablespoons vinegar
• 1 large onion, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 3 celery sticks, coarsely chopped
• 1 bunch parsley

Directions:

1. If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them – they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Asian markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
2. Cut chicken 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 24 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.
3. 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. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) 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: You can also make this recipe using turkey or duck stuck, but they will have a stronger flavor. In this case, it’s a good idea to add a few sprigs of fresh thyme. Beef, lamb or venison stock is similar, however, the meaty bones should be roasted and browned at 350 deg in the oven before added to the stock. In addition, there will be more straining involved with the beef stock.