Making Chicken Stock

I love making stock. Having it on the stove all day, making the house warm and the air filled with delicious smells makes me smile. I also love it because it is full of nutrients and will heal you from many colds and illnesses. It’s versatile, such as a great base for soups, stews and sauces. You can cook your veggies in it for added nutrition or heat and pour on top of rice.

Usually, I will save the skins of onions and garlic, the ends of carrots and celery. Sometimes saving stalks of broccoli, stems of peppers and different herbs. But, staying away from anything soft. By keeping these in an airtight container in the refrigerator during the week, I will acquire quite the collection to use in my stock. This will help you use every part of your veggies. We all like to save money and, of course, be “green”.

I buy pasture raised chickens locally. The farmers market has a couple of farmers to choose from. I prefer to go directly to the source. Using fresh chickens and their feet will give you a thick, gelatinous stock.

Chicken Stock

6-8 quarts of filtered water
1 whole chicken or 2 chicken carcasses
2-4 chicken feet
1 bunch of carrots
1 bunch (stalk) of celery
4 or 5 yellow onions
1 tablespoon black peppercorns
4 tablespoons sea salt
1 tablespoon raw vinegar
1 bunch of fresh parsley

Put all ingredients, except parsley in large stock pot. Bring it to a boil and turn down the heat to a nice simmer for 12-36 hours. Do not stir! Do not add water, unless you absolutely need to. The longer you cook it, the better it will be. After you turn off the heat, add parsley and let stock come to room temperature. Strain through cheesecloth or a clean, undyed and unbleached dish towel. Pour into an airtight container and store in the refrigerator until ready to use. It will last weeks or even months in there. Once cooled, your stock should be like gel and have a layer of fat on top. That fat is good for you!

That fat will keep you fuller longer and provided the fat and enzymes to properly use the vitamins and minerals from other foods. I have fresh stock on hand at all times. Making sure to eat some every day keeps me feeling strong and full.