Homemade Chicken Stock

Homemade chicken stock is loaded with usable minerals (meaning the body can easily absorb them) such as calcium, magnesium, phosphorus, and trace minerals. It also contains glucosamine and chondroitin sulfates! In addition, homemade broth, unlike the store-bought versions, contains rich amounts of gelatin. Gelatin research has shown its usefulness in the treatment of digestive diseases as well as muscle diseases, diabetes, and various infectious diseases. My kids and I love to sip warmed stock (adding Celtic Grey sea salt) with our breakfast meal!

Recipe (from the book Nourishing Traditions by Sally Fallon and Mary G. Enig, PhD):

1 whole, free-range chicken
4 quarts cold, filtered water
2 tablespoons vinegar (preferably raw apple cider)
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Cut off wings and remove neck, fat glands and the gizzards from the cavity of the chicken. Cut neck and wings into several pieces. Place chicken in a large stainless steel pot with water, vinegar, and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover, and simmer for 6 to 8 hours. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove chicken with a slotted spoon, let cool, and remove meat from the carcass. Reserve for use in salads, soups, or sandwiches. 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 Mason jars in your refrigerator.