Chicken Stock
You can substitute turkey or duck. If opting for duck, I recommend adding either the freshly squeezed juice of one whole orange or a lemon.
Store your finished stock in a tightly lidded ball jar. It will keep in the refrigerator up to 4 days. It will keep in the freezer for 6 months.
Ingredients
1 pound chicken parts, with skin and bones
1 large onion, or two if you prefer
3 stalks celery, including leaves
1 large carrot
1 1/2 teaspoons sea salt (to taste)
3 cloves of garlic, or more to taste, chopped
6 cups water
1/4 cup cold water
Directions
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves of garlic in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Remove chicken and vegetables. Strain stock. Skim fat off the surface.
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method:
You need one large or extra large egg. Separate the egg white from the egg yolk, discarding the yolk or keeping for custards, etc.
In a small bowl, combine 1/4 cup cold water with the egg white. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Let your chicken stock rest in the refrigerator for 8 hours or overnight before using for the best flavor.
It just gets better and better
The nutrients you get from fresh made stock is incredible! You'll get a large dose of amino acids vital to the health of your hair and skin AND the goodness from the whole chicken gives your immune system a big boost.
Use your stock as a soup base, or, simply heat and drink it as an ideal afternoon pick-me-up, especially if you're feeling under the weather.