Homemade Chicken Stock


• 1 (3-4 pound) chicken
• 2 carrots
• 1 stalk celery
• 1 large bunch parsley
• 2 bay leaves
• 1 head of garlic, cut in half
• 1 large onion, cut into quarters (don't worry about peeling it)
• 2 tablespoons Celtic sea salt
• 1 tablespoon vinegar


1. Place all ingredients in large stockpot. Add just enough water to cover. Let sit for 30 minutes at room temperature. Bring to a simmer over medium-low heat, about 30-60 minutes. Skim foam off the top, lower heat to low, and let simmer for 3 hours. At this point, using a pair of tongs, remove the meat from the bones and set aside to use for salad, soup, etc. Continue simmering for an additional 5 hours, with lid ajar.
2. Strain broth. After the broth is cool it should gelatinize, but don't be alarmed. This is a sign the nutrients were pulled out of the chicken. Store in the refrigerator for 1 week or freeze for 3 months.

Nataliya P Serotonin-Plus Counselor

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