Universal to most traditional cuisines around the world, homemade broths were prized for their wonderful flavours and healing properties. It’s easy to make your own chicken stock at home, which is superior to anything you can buy at the store. The gelatin found in a well made stock aids normal digestion and can help treat those with intestinal disorders.
Making stock lets nothing go to waste. A few carrots and celery sticks that may otherwise sit until they shrivel in the crisper drawer of your fridge can be popped into the stock pot. If buying good quality meat is a strain on your budget, stock is a great way to make the most of what you buy while providing a very nutritious broth that can be enjoyed on its own or used to enhance other recipes.
- 1 whole chicken (weighing 4 to 6 lbs. total) preferrably free-range organic OR 3 to 5 lbs. of bony chicken parts (wi
- 1 chicken gizzards from - (optional)
- 4 quarts cold filtered water (avoid using chlorinated water straight from the tap)
- 2 tbsp. vinegar (such as apple cider vinegar)
- 1 large onion coarsely chopped
- 2 medium carrots washed well and coarsely chopped
- 2-3 celery stalks coarsely chopped
- 1 bunch parsley
- Place whole chicken, or chicken parts, in a large pot (8 quarts should work) along with the water, vinegar, and all the vegetables except the parsley. Let stand 30 minutes to 1 hour.
- Bring to a boil over medium-high heat. Use a ladle or a large spoon to periodically skim off any foam that rises to the top.
- Reduce heat immediately after it reaches a boil, add bay leaf and peppercorns (if using) and then allow it to gently simmer for 6 to 24 hours. Generally, the longer you simmer the stock, the better it is.
- Add the parsley, approximately 10 minutes before finishing the stock, for additional nutrients.
- Remove from heat, and allow to cool slightly before removing any meat (if you are using a whole chicken). Use this cooked meat for other recipes, such as in salads, sandwiches, curries, soups etc.
- Line a large sieve or colander with cheesecloth, and pour the the stock through it into another large pot or bowl. Do not press or squeeze solids. Discard the bones and vegetables. Transfer the strained stock into airtight containers. Refrigerate for up to 3 days, or freeze for up to 3 months.