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    • Recipe:

    Traditional Chicken Stock Recipe

    Recipe by on Dec 20th, 2011 in ,
    Learn more about this recipe on www.riddlelove.com.
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    • Traditional Chicken Stock
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    This recipe has been stewing (I couldn't help myself. I'm my father's daughter) in my head for ages. So here we go, Nourishing Traditions style. Ladies and gents, this is how chicken stock has been made for centuries, and if you want an effective, comforting way to treat many ailments, this is what you'll want to have on hand. I usually have a couple quarts of this standing ready in the freezer.

    Recipe Ingredients:

  • 1 whole chicken (organic/free range will give you the best results and nutrition), gizzards are optional, cut up in pieces.
  • 4 quarts filtered water
  • 2 Tablespoons vinegar
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 celery sticks, chopped
  • 1 bunch parsley

    • Recipe Instructions:

    Combine all ingredients accept the parsley.

    Bring to a boil, skim off any foam.

    Simmer for 6 to 24 hours. The longer you let it simmer, the higher nutrients and flavor it will yield. Add the parsley 10 minutes before finishing the stock, imparting more mineral ions to it.

    Strain the stock into a big bowl.

    After the chicken is cool enough to handle, remove and store the meat. It's great in enchiladas, salads, soups, etc. The skin and smaller bones are soft enough to give to your cat or dog, and they'll probably gladly eat the veggies, too (mine do).

    Store the stock in the refrigerator overnight or until the fat rises to the top. Skim the fat off and reserve the stock in containers (I use wide-mouthed canning jars, my all-time favorite storage container).



    Comments and Reviews

  • jnelson62002 says:
    Do I cover the stock while it is boiling? Reply
    • riddlelove says:
      Hi there! Yes, cover the stock until it's brought to a boil. Then remove lid, spoon off any foam or scum, then return the lid to the pot and let it simmer. Reply

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