Chicken Stock
Soup season is here and what makes a good soup? Good stock/bone broth!! And good stock/bone broth comes from bones and yes, chicken feet! When skin, cartilage, ligaments and tendons are cooked the collagen is broken down into gelatin.
Ingredients
- 1-2 each Chicken Carcasses After I roast a chicken (which I usually do weekly) I keep the carcass in the freezer until I’m ready to make stock
- 2 each Chicken Feet You can often find bones and chicken feet in the frozen section at your grocery store, or ask at the butcher counter.
- 1-2 each Whole Onions, Chopped
- 1-2 cloves Garlic, Halved
- 2-3 each Carrots, Chopped
- 2-3 each Celery Stalks, Chopped
- 5 sprigs Fresh Thyme
- 5 sprigs Fresh Parsley
- 1-2 each Bay Leaf
- 1 Tbsp Peppercorns, Whole
- 1 Tbsp Apple Cider Vinegar helps extract nutrients from the bones; no you won’t taste it
- 3 Quarts Water
Instructions
- Add all ingredients to a large stock pot and fill with about 3 quarts of water.
- Simmer for at least 6 hours. Add more water as needed to make sure everything is submerged.
- Strain, cool and skimoff any fat that rises to the top.
- Let simmer all day, cool it down in the evening, then pop the whole pot in the fridge overnight. Put it right back on the stovetop the next morning. Repeat for 2-3 days.
- Alternatively, add all ingredients to a crock pot and cookon low for 6 -24+ hours.