Whether you’re feeling sick or you just want the most delicious soup possible, Nourishing Traditions has the stock for you! Invest the time into this large pot of nutrients, and you can turn an ordinary soup into an extra special meal!
- 1 whole chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbone and wings (feet and gizzards optional)
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 bunch parsley
- If you’re using a whole chicken cut of the wings and remove the neck, fat glands, and the gizzards from the cavity. If you have chicken feet, use them! They are loaded with gelatin that will enrich this stock. Even better, use the whole chicken with the head on… these can be found at Oriental markets.
- Place the chicken or chicken pieces in a large stainless steel pot with water, vinegar, and all the vegetables except parsley. Let this mixture stand for 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.
- About 10 minutes before finishing the stock, add the bunch of parsley… this will add mineral ions to the broth.
- Remove chicken with a slotted spoon. If you’re using a whole chicken, let it cool, then remove all the meat from the carcass and reserve for use in other recipes.