I was feeling a little under the weather today, so I am cooking up a yummy remedy. Nothing works better then homemade Chicken Stock. Soup and a little ginger tea definitely fights the winter sniffles.
1 whole free-range chicken
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
1. 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.
2. Bring to a boil, and remove scum that rises to the top.
3. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be.
4. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
5. Let cool and remove chicken meat from the carcass.
6. 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.