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Chicken Stock

Posted by cleanteam

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This is such a wonderful recipe; a simple staple that should be in everyone's repertoire. It's a great way to use up the carcass of a roasted chicken, turkey or duck,  or any wild or pastured red meat. You can also make a small batch with just the bones from any meal you've cooked. Stock is incredibly versatile, used in soups, stews, risotto or sauces, and homemade is always best.  It's full of nutrients and great for digestion; perfect to keep on hand when cold and flu season approaches.

You can make this two ways, with the leftovers from a roast bird, or you can start with an uncooked chicken and remove the tender meat for  for chicken salad, etc., which is what I've shown here. I suggest always keeping some in the freezer, so every time you cook meat, try to make a habit of making a stock with the leftovers. You'll be glad you did!

For Clean Cleanse, Gut and Refresh

Ingredients

1 whole pastured chicken (or roughly 2 pounds chicken scraps/carcass)

2 onions

3 stalks celery

2 carrots

1 1/2 tablespoons apple cider vinegar

1 bunch fresh thyme

sea salt and pepper

enough spring water to cover (less than one gallon)

Directions

Peel and slice the onions, and roughly chop the carrots and celery.

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In a medium to large saucepan, add the chicken carcass and/or pieces and add enough spring water to entirely cover it.

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Add the vegetables, apple cider vinegar and a dash of sea salt and pepper, and bring to a boil.

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Once the water is boiling, skim the foam off the top.

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Once skimmed, reduce the heat, cover with a lid, simmering for 3 to 24 hours. The longer it simmers the richer it will be, so if you can let it go overnight, you'll have an incredibly flavored stock. When the stock is almost done, add the thyme (in the last 20 minutes or so).

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Strain the broth, compost the vegetables and if using the whole chicken, remove the meat (once cooled) for salads, taco filling, stews or casseroles.

Store the stock in glass jars either in the fridge for use within a week or so, or in the freezer in plastic containers or bags. I often freeze the stock in ice cube trays, making it incredibly easy to grab any amount, whenever needed. This makes the most incredible immune booster and is very healing for digestive issues, so it's nice to keep some on hand in the winter months when colds and flus are going around.

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Recipe and photography//Jenny Nelson, based on Nourishing Traditions recipe

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Topics: Clean Eats, Clean Life

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