Chicken stock is the backbone of many dishes and its healing properties are unparallel. Learn to make it – it’s easy and even though you need to simmer it for 12-24 hours, it’s not time you need to spend in the kitchen.
The more I work with food, the more it takes me back down memory lane. Coming from an Eastern European background, we never used to buy chicken stock in a carton – it was all made from scratch. We would buy pre-bundled “chicken stock veggies” consisting of carrots, onions, garlic and celery sticks and pop them into the broth for hours of simmering. I then lived in Asia where heads and feet of animals are highly valued. I now appreciate them – they contain high amounts of gelatin which can be extracted when simmered for a few hours. Gelatin has amazing healing properties – not only is it good for gut repair (which is key in dealing with autoimmune disorders hence thyroid conditions) but it gets you through colds and flus in no time. There is an old Jewish saying that a “good broth will resurrect the dead.” Imagine what it can do for you :-).
Together with my clients, we are now discovering the power of this broth – returning energy, fewer colds, allergies and food sensitivities. I strongly urge you to start going back to the way we used to make food. Real food. Not packaged, not processed, not dried, hydrogenated, fortified or vacuum-sealed. Just real food.
- 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,
- 2 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 bunch parsley
- 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.
- Cut chicken parts to several pieces.
- Place chicken parts, water, vinegar and all the vegetables except for parsley in a large stainless steel pot.
- Let it stand for 30 minutes to an hour.
- Bring to a boil, cover the pot and then reduce the heat to simmer.
- 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.
- About 10 minutes before finishing, add parsley – it will impart additional minerals to the broth.
- Remove large chicken pieces, let them cool and remove the flesh from the carcass – you can use it in salads,
- Strain the stock into a large bowl and let it cool in the fridge till the fat rises to the top and congeals.
- Skim off the fat and reserve the stock in covered glass containers.
- Freeze some of the stock for maximum freshness.
A few soup ideas to use this chicken stock:
Seafood Leek Soup – one of my absolute favorites
Sausage, Bean and Sauerkraut Soup – a way to get to a man’s heart from this hearty meal
Apple Squash Soup and Coconut Milk – an easy way to become a dinner party sensation
Inspired by Nourishing Traditions, by Sally Fallon