Homemade stock is far more nutritious than store-bought stock, even the organic brands. The vinegar in the stock is needed to help extract the minerals from the organic chicken bones. If you don’t have time to make stock within a few days of roasting the chicken then put the chicken carcass in the freezer and take it out when you are ready.
- 1 chicken carcass (from a 3 to 4 pound organic chicken – enjoy the chicken first!)
- 1 large onion, chopped
- 1 head garlic, cut in half cross-wise
- 1 to 2 leeks, rinsed well and chopped
- 4 stalks celery, chopped
- 2 carrots, chopped
- 1/2 bunch parsley
- 2 cups fresh nettle leaves
- a few sprigs fresh rosemary and thyme
- 1 teaspoon whole black peppercorns
- 2 to 3 teaspoons Herbamare or sea salt
- 1 to 2 tablespoons apple cider vinegar
- 12 cups filtered water
- Wide-mouthed glass pint or quart jars with lids
- Add all ingredients to an 8-quart stockpot. Gently bring to a simmer. Make sure that it is a gentle simmer, on low or medium-low heat. Cook, covered, for 3 to 6 hours. The longer cooking times will extract more nutrients and produce a richer flavored stock.
- Place a large colander over another large pot or bowl. (Tip: I use an 8-cup pyrex liquid glass measure because it is easy to pour from. I only pour half of the stock through at once to make pouring into the jars easier.)
- If using a bowl or another pot, use a ladle to put the stock into jars. Once all of the jars are filled, let them cool for about 30 minutes, then cover them and freeze (label with date if needed) or refrigerate until ready to use.
Use the stock to make quick and easy soups by adding in chicken, vegetables, or cooked grains. You may season appropriately after as well.
Recipe via Nourishing Meals