I think of chicken stock as one of the main building blocks of homemade food. I use it in so many dishes, and of course, if you make it from quality ingredients it is so much better than anything you can buy. I also love it because it's made from something you would otherwise throw away - which makes it pretty much free! It's also chock-full of nutrition - I could go on and on!
Most stock recipes include vegetables, but I like to leave these out so that the finished stock can be flavored to complement whatever dish I will be using it in later.
I include vinegar in my stock, because, according to Sally Fallon in Nourishing Traditions, "Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth." (p. 116)
Simple Chicken Stock
Bones, skin, and scraps left over from cooking a chicken*
4 quarts cold water (I simply fill up the crock pot to cover the bones)
2 Tbsp vinegar or wine
Place all ingredients into stock pot or crock pot. Let stand 30 minutes to an hour. Bring to a boil, and skim off any scum that rises to the top. Reduce heat and simmer for 6 to 24 hours (I usually just leave it in the crock pot overnight). The longer you cook it, the more flavorful it will be. When done cooking, remove the bones and scraps, drain through a cloth, and refrigerate.
*You can use a whole chicken, meat, skin and all. This makes your broth more flavorful. I often do this with my old laying hens, which are too tough to eat otherwise. After making the broth, I save the meat for enchiladas and such.
Apparently, using the chicken feet makes the stock extra nutritious - but I haven't been brave enough to try this yet!
|This is actually beef stock, but it's made exactly the same way!|