Basic chicken stock can be made with one or two chickens or a package of chicken thighs or legs or wings or any combination. Stock with a high gelatin content is the most healing, so chicken pieces, such as the legs and wings make the best stock. You will need a large stockpot.
Ingredients:
2 whole chickens
cold (filtered is best) water to cover
1 Tbl of raw apple cider vinegar
Rinse your chickens well and remove the neck and giblets. Put the neck in the pot and throw out the giblets. Put the chickens, water and vinegar in the pot and put it on the stove. Bring it to a boil and skim all of the scum from the top. Turn it down to a very low simmer. Simmer for 4 hours for a meat stock and overnight or 12 hours for a good mineral-rich bone stock. Pull your chickens out and pick the meat out to be used in other recipes. We've kept the stock for up to a week in the fridge. It can also be frozen.
Additions:
carrots
celery
onions
bay leaf
sprigs of thyme, oregano, marjoram
The above ingredients are added for flavor and mineral content. They are removed from the stock when it is done. You can always feed the carrots to the kids as a snack!
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