Classic Chicken Broth
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 quarts
Ingredients
  • 1 whole free-range organic chicken or 2-3 pounds of bony chicken parts such as necks, wings, backs, feet, head
  • gizzards from one chicken (optional)
  • feet from the chicken (feet are very high in gelatin)
  • head from one chicken (optional)
  • 3 quarts (liters) of cold filtered water
  • 2 tbsps of apple cider vinegar
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 3 celery sticks, coarsely chopped
  • 1 bunch parsley
How To Make
  1. If you are using a whole chicken, chop off the wings, the neck and the head if you are using them. Using organic, free-range chicken is vital, do not penny-pinch on this one.
  2. Cut chicken parts to several pieces.
  3. Place chicken parts, water, vinegar and all the vegetables except for parsley in a large stainless steel pot.
  4. Let it stand for 30 minutes to an hour.
  5. Bring to a boil, cover the pot and then reduce the heat to simmer.
  6. Simmer for 12 to 24 hours on low heat; the longer you cook the stock the more flavor and nutrition you will get from it.
  7. About 10 minutes before finishing, add parsley – it will impart additional minerals to the broth.
  8. Remove large chicken pieces, let them cool and remove the flesh from the carcass – you can use it in salads, sandwiches and spreads
  9. Strain the stock into a large bowl and let it cool in the fridge till the fat rises to the top and congeals.
  10. Skim off the fat and reserve the stock in covered glass containers.
  11. Freeze some of the stock for maximum freshness.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/classic-chicken-stock/