This is a fundamental healing food. Known as the "Jewish penicillin," chicken stock is best prepared from scratch. The following instructional video shows you how.
(This video is part of a momsAWARE series called the Natural Year Challenge: Food Edition. Other topics include fermentation of vegetables, ways to locate food resources, and suggestions for utilizing nutrient-dense greens. Feel free to join us on this 10-step journey to healthier eating—we'd love to have you!)
Stock can be made with beef, fish, chicken, turkey, or duck. The following recipe for chicken stock is adapted from the book Nourishing Traditions by Sally Fallon.
- 1 whole free-range chicken or 2-3 lbs. bony chicken parts such as necks, backs, wings
- Gizzards (optional)
- Chicken feet (optional) *
- 4 qts. filtered water
- 2 tbsp. raw apple cider vinegar (the acid helps release nutrients from the bones)
- 1 large onion, coarsely chopped
- 2 peeled carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch fresh parsley or handful of dried parsley
Cut chicken parts into several pieces and place into large pot (enameled cast iron is optimal; stainless steel is also an option). Add water, vinegar, and vegetables. Let stand 30 mins. to allow the vinegar to do its work. Bring to a boil and remove skim that rises to the top. Reduce heat, cover and simmer for 6-24 hours.
Approximately 10 minutes before finishing the stock, add parsley. This imparts more mineral ions into the stock. Strain and refrigerate/freeze stock for later use. Or make a fresh pot of soup!
Stock keeps for several days in the refrigerator and six months or more in the freezer.
* Chicken feet make a wonderful addition to the stock. In a separate pot, boil several chicken feet for several minutes. Strain and cool. Clip off toenails and place in pot with the rest of the chicken parts. Chicken feet help create a nice gelatin. (Even if your stock does not gel, it is very nutritious!) Chicken feet may be available from your local butcher, and can also be purchased online from sources such as U.S. Wellness Meats.