Homemade Chicken Stock
Homemade Chicken Stock
(excerpts from Nourishing Traditions by Sally Fallon)
Here we’re going to make Chicken Stock, but the recipe is the same for beef, and even simpler for vegetable. (For beef stock, you can braise first, then soak. For vegetable, add way more veggies, and simmer for 4-6 hours)
Why make homemade stock?
There are actually many great reasons to make your own chicken, beef, veggie and fish stock.
First, it will only have what you put in. This means no extra ingredients and chemicals that you are better off not eating.
Second, it’s filled with nutrition that store bought stock can’t even begin to give you. Using pastured meats, hearty bones, vegetables from Urban Acres, and bit of Real Salt, your stock will be rich in vitamins, minerals, and gelatin (which aids in proper digestion.)
Third, it adds amazing flavor and nutrition to your other kitchen creations. Make some Chicken Noodle soup or Chicken Vegetable soup. Whip up some Beef vegetable soup or Chili. A great stock can be added to almost any homemade sauce or soup to make it better and more nutritious.
1 Chicken Stock kit or Whole Chicken from Urban Acres (Pastured Chicken)
4 Quarts cold filtered water
2 Tablespoons of Apple Cider Vinegar
1 Large Onion, chopped coarsely
2-3 Carrots, chopped coarsely
3 Celery Sticks, chopped coarsely
(other green veg or leafy green that you would like to add) no more than 2 Cups worth
1 Bunch parsley
If you are using a whole chicken. Cut off the wings and remove the neck, and other parts from the cavity. Cut the chicken parts in to several pieces.
Otherwise, place water in a large stock pot, and add vinegar. Then add chicken stock kit into the water, and let sit for 30 minutes.
Bring to a boil, and using a strainer or slotted spoon, remove most of the scum that has risen to the top. Reduce heat to low, cover and simmer for 6 to 24 hours. I like to simmer for about 8 hours or overnight.
Chop up the parsley and add to stock and let it cook in for 15 minutes, then turn off heat, and remove chicken pieces with a slotted spoon. Set aside so you can get the meat off them later. Once the stock has cooled a bit, strain the stock into a large bowl and reserve in the refrigerator until the fat rises to the top and congeals. Skim off this fat and pour final stock into containers that will be easy to store in the refrigerator. After a month, it’s best to reboil the stock and re-refrigerate.
Urban Acres carries everything you need to make a great stock.
Here’s a list of items you can find at Urban Acres to use in your stock.
1. Chicken Stock carcass kit. $5 (Windy Meadows Farm)
You can also use a Whole Chicken if you plan to make chicken soup and need all the meat. Or you can add chicken breast that has been baked to your future soup.
2. Bragg’s Apple Cider Vinegar 32oz for $5.79
3. Real Salt (sea salt) 26oz for $5.59
All Stocks have salt, but the store bought stocks use processed salt. Real Salt is an unrefined sea salt that contains all of the natural minerals that salt is supposed to have, including organicly occuring iodine which helps regulate many bodily systems. Real Salt helps activate enzymes in the intestines as well to help with digestion. Use in moderation.
4. Vegetables from your bi-weekly veggie share. Depending on what you have and what you want to include you may need to suplement with other veggies. Here’s what we are using today. (Onion, carrots, celery, part of a leek, and green chard).