Chicken Stock

Chicken stock is so healthy for the whole family.

On a cold winter day, I heat it up and add whatever veggies I have on hand for a quick nutrient, nutrient-dense meal.

Here's what you need:

• one whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings

• feet and head from chicken (optional)

• 2 tablespoons of vinegar

• one onion, peeled and quartered

• 3 carrots broken in half

• 2 celery stalks cut in half

• 1 bulb of garlic pealed and crushed

• 1 bunch of Italian parsley

Here's what to do:

In a large stock pot place the chicken and cover with cold water.

Add the vinegar and let sit for 1/2 hour. This pulls out the minerals and calcium.

Next add all the veggies except for the parsley.

Bring to a boil.

Turn down to a simmer and cook, covered for 6 to 24 hours.

About 10 minutes before the stock is done, add the parsley. This adds extra minerals to the stock.

Adapted from Nourishing Traditions.