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Chicken Stock
Chicken Stock
Ingredients
- 1 whole chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breast bones, wings
- gizzards from one chicken (optional)
- feet from the chicken (optional)
- 4 quarts cold filtered water
- 1 tablespoon vinegar
- large onion, coarsely chopped
- carrots, peeled and coarsely chopped
- celery stalks, coarsely chopped 1 bunch parsley
Directions
If you are using a whole chicken, remove the fat glands, and the gizzards from the cavity. By all means, use chicken feet if you can find them – they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar and all vegetables except parsley. Bring to a boil and remove scum that rises to the top.
Cover and cook for 12 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove from heat and take out the chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove the chicken from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Published in the PPNF Health Journal
Fall 1995 | Volume 19, Number 3
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide