Makes 4 Quarts
4 Quarts cold filtered water
2 Tablespoons Apple Cider Vinegar
1-3 Pounds Chicken Bony Parts, washed
1 Onions, cleaned and cut in half
2 Carrots, washed and cut in half lengthwise (no need to peel)
3 Celery stocks washed and cut in half lengthwise (including leaves)
1 Tablespoon Peppercorns
1 Bunches of Parsley
3 Bay Leaves
1-2 Organic Turmeric Root about 3” long, cut length wise, clean discolored parts
1-2 Organic Ginger Root about 3” long, cut length wise, clean discolored parts
1/2 Sheets Kombu (10” x 20” or larger) or 2 sheets of smaller (6” to 8”)
- Place carcass or chicken parts into a large pot with all ingredients. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 24 hours. The longer you cook the stock, the richer, more flavorful and nutrient-dense it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions to the broth.
- Add water as needed to keep the bones and vegetables covered (especially if leaving it on a very, very low simmer overnight).
- For Crock Pot cooking, cook on high until simmering (1-2 hours) then turn to low for 6 hours.
- Cool completely and strain into jars, or other transportable containers. Refrigerate or freeze.
May substitute with whole chicken.
*If you are using a whole chicken, rinse inside and out and pat dry with paper towels. Place breast side up in a dutch oven or roasting pan. Sprinkle liberally with salt and cook for 1 hour in a 400 degree oven.
After 30 minutes, rotate pan 360 degrees and cook for another 30 minutes. Chicken will be golden brown. Once cool, remove chicken meat and use in meals or freeze.