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Chicken Stock

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Ingredients
  

  • 2-3 lbs Of Bony chicken parts, such as necks, backs, breastbones and wings*gizzards from one chicken (optional) coarsely chopped
  • 2-4 Chicken feet (optional)
  • 4 quarts Cold filtered water
  • 1 tsp Vinegar
  • 1 Large onion, coarsely chopped
  • 2 Carrots, peeled and coarsely chopped
  • 3 Celery stalks, coarsely chopped
  • 1 Bunch parsley

Instructions
 

  • *Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Boil

  • Place chicken bones in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand for 30 minutes to one hour Bring to a boil. Reduce heat, cover and simmer for 8 - 12 hours. The longer you cook the stock, the richer and more flavorful it will be and the more minerals you extract (chicken bones will completely dissolve in about 72 hours of cooking with additional vinegar). About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Strain

  • Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Keep stock in covered containers in your refrigerator or freezer.  See below regarding how to store broth.