EASY CHICKEN STOCK RECIPE- FIX PAIN, HEAL DIGESTION, STAY WELL OVER THE WINTER MONTHS.
LEARN THE ANCIENT SECRET TO HEALTHY JOINTS, BEST DIGESTION, AND TOP IMMUNE SYSTEM,
– IN AN EASY TO MAKE CHICKEN STOCK RECIPE
FIND YOUR EASY CHICKEN STOCK RECIPE HERE.
CHICKEN STOCK (OTHERWISE KNOWN AS CHICKEN BROTH) HAS KNOWN HEALTH BENEFITS:
Meat stocks or bone broth, that are properly prepared using the secret ingredient (apple cider vinegar), give our bodies essential minerals they can use, to repair and regenerate healthy joints, digestive tracts, and stop colds in their tracks.
Adding an acidic substance (wine or vinegar) while cooking the broth IS the secret ingredient needed to help draw out the minerals (calcium, magnesium and potassium) into the broth for our nutritional needs.
EASY CHICKEN STOCK RECIPE
1 whole free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
feet from the chicken (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 are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use the 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.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 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 flavourful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your cat or dog.) 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.
* Recipe found in Nourishing Traditions, revised second edition, by Sally Fallon with Mary G. Enig, Ph. D.
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