Classic Chicken Stock

Modified from Sally Fallon Morell of the Weston A. Price Foundation and author of Nourishing Traditions. While optional, it encourages the use of pasture-raised chicken feet and gizzard!

Ingredients

• 1 whole pasture-raised chicken carcass / bones from a cooked chicken (roast the neck, too!)*

• giblets from one chicken (optional)

• 2-4 chicken feet (optional)

• 4 quarts cold water

• 2 tablespoons vinegar (optional*)

• 1 large onion, coarsely chopped

• 2 carrots, peeled and coarsely chopped

• 3 celery stalks, coarsely chopped

• garlic (as much or as little as you’d like!)

• 1 tablespoon 3R Prairie Pollo poultry mix (optional)

• 1 bunch parsley

* Adding vinegar is thought to acidify the liquid to help release minerals; however it is doubtful that such a small amount of vinegar lowers the pH in the pot enough to do this.

Preparation

1. Place chicken in a large stainless steel pot with water, vinegar, all vegetables except parsley and a pinch of salt.

2. Let stand 30 minutes to 1 hour (optional; this step is thought to prime nutrients for release).

3. Bring to a boil, and skim any scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours.

4. The longer you cook the stock, the richer and more flavorful and gelatinous it will be.

5. About 10 minutes before finishing the stock, add parsley.

6. Strain the broth into a clean bowl, and then pour the broth into clean jars. Store in the refrigerator and use within the week or freeze, allowing for room for the liquid to expand. A layer of fat will come to the surface – use it! Once completely cooled (the next day), the stock should be jiggly with gelatinous goodness!

7. Use on its own, combine with miso, astragalus, garlic and ginger for extra immune support, or use as the base of soups and sauces. Enjoy!

Here’s a similar recipe for making stock in an electric pressure cooker (Instant Pot). 

Photo credit: www.livinglovesuperfoods.com