Healing Chicken-Nettle Stock
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 chicken bones.
  1. 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.
  2. 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.
  3. 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.
Recipe Notes