Chicken Stock

Few things offer a higher nutritional return on your time and money than homemade stock. Before I post any recipes that call for it, I'll share my recipe, which is lightly adapted from Nourishing Traditions by Sally Fallon. It's incredibly easy to make, particularly with a slow-cooker.  Read more about the nutrition benefits of homemade stock here. While store bought stock can substitute in a pinch, it can't compete with the health benefits and flavor of the real deal. For the best results, use a high quality, organic chicken. Generally, factory chickens do not have the nutrients necessary to produce a good gelatinous stock.

Word of warning: the stock aroma will permeate your home while it is cooking. I generally crack a window in the kitchen and shut the doors to the rest of our apartment.

Chicken Stock

1 whole chicken or the carcass from a roasted one, preferably pastured or free-range, organic
Roughly 4 quarts of water, preferably filtered
2 Tb vinegar
1 large onion, large slices
2-3 carrots, roughly chopped or a handful of baby carrots

• If using a whole chicken, break it down into pieces (wings, legs, back and breast)
• Add the chicken, vegetables, vinegar and water
• Bring to a boil. With a slow-cooker, use the high setting
• Once boiling, reduce heat and simmer for 12-24 hours. Use low setting on a slow-cooker
• Using a large colander, separate the broth from the bone, meat, etc into a large, lidded container and put in the refrigerator
• Set aside meat to be using in soup, enchiladas, empanada, etc. 
• Once cooled, skim fat from the stock and discard.  

Storage
Refrigerator: up to 5 days, or so
Freezer: up to 1 month. Freeze in ice cube trays and store in a large zip lock bag

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