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.