Rich Chicken Stock

Chicken stock in my new stockpot, Betsy!  

We go through a lot of stock in our house.   I use it to make rice, soup bases, pasta, and well, just about anything that calls for water.

I like to drink it with fresh parsley and a few fresh garlic cloves pressed into it (and a bit of salt).

My new stock pot is a 16 quart, so I am delighted that I can get 3 sets of chicken bones into it.   

I save all the trimming from veggies when I'm cooking.  I throw them into one big gallon bag in the freezer until I'm ready for them.  

Also, I only make stock from pastured chickens.  You gotta think about what those chickens have in their systems and marrow.  Do you want that in your broth?  

I order from Yonder Way Farm which has a drop once a month in my area.  They sell pastured chicken, beef, pork, and eggs.  They also swing by Stryk Dairy during the delivery rounds which sells raw milk and dairy products.


Yonder Way also sells chicken feet.  This kind of eeks people out sometimes, and honestly when I first started it did me too.  The farm has started cleaning and clipping them before selling, so that makes it A LOT easier.


Anyway, I throw in 2-3 chicken feet to add to the richness.

Rich Chicken Stock

Chicken carcass (1-3 depending on the size of your pot)
Chicken feet (optional)
Filtered water
Veggie scraps
Onion
Celery
Carrot
Apple Cider Vinegar
6+ Peppercorns 
Herbs tied in cheesecloth (Bouquet Garni)
Parsley to taste
Garlic to taste


Instructions
1.  Place chicken and veggies in stock pot
2.  Cover with water (I fill the pot.)
3.  Add 2 Tbsp apple cider vinegar per chicken
4.  Allow to sit for about an hour
5.  Add peppercorns and bouquet garni
6.  Bring to a boil and then reduce to simmer
7.  Skim off any foam and scum that rises to the surface
8.  Simmer 12-24 hours
9.  As the water evaporates, add more.  Some people prefer not to do this so the stock is more concentrated, but I like to have it ready to go.  Also, I get worried I'll boil all my water off in the night.  :)
10.  Add garlic and parsley during the last hour.  I forgot last time and threw my garlic in at the beginning.  
11.  Allow to cool
12.  Strain stock and store in the freezer or refrigerator
13.  I usually fill a number of freezer bags.  Make sure to label with content and date.  :)


This last batch of bones I ended up using again.  I just removed all the used up veggies and placed the bones back in the pot.  I didn't have quite as many veggies in the stock the second time around, but it's still great for soaking and cooking!  

Smiles!
M