Chicken Stock - chicken

Method

• 1. If using a whole chicken, cut off the wings and remove the neck, fat glands & the gizzards from the cavity, cut into several pieces and place into a large stainless steel pot with the whole chicken. Cut the chicken up too, or leave whole, and place in the pot. Farm-raised chicken produce the best stock for healing - you want a stock that gels when refrigerated.
• 2. Add the cold filtered water (must be cold water as this opens the fibers of the chicken bones slowly, releasing their juices to add much more flavor), vinegar, and all the vegetables except for the parsley. Let stand for 30mins to 1 hour. Bring to a boil, remove scum that rises to the top. Reduce heat to very low and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 mins before finishing the stock, add the parsley. This adds additional mineral ions to the broth.
• 3. Remove whole chicken or pieces with slotted spoon. If using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, usch as chicken salads, enchiladas, or sandwiches. (Skin and smaller bones, which will be very soft, can be given to your dog or cat.)
• 4. Strain the stock into a large bowl and reserve in the fridge until the fat rises to the top and congeals. Skim off the fat and reserve the stock in covered containers in the fridge or freezer. (Stock can be stored in the fridge for 5-7 days and in the freezer for several months.)