Recipe Raises Immunity Shield For The Whole Family
Cold season is approaching. Having a good chicken stock will raise the immunity shield of the entire family. If already suffering from a biological nasty like the Flu or Strep throat, use The People’s Chemist Six Action Steps for Getting Better Fast to avoid antibiotics and threatening cold medicines.
Ingredients:
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings.
4 quarts cold purified water
2 tablespoons vinegar
1 large onion, coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley
Gizzards from one chicken ( optional)
Feet from the chicken (optional)
Instructions:
Cut the chicken into several pieces, wing and neck included. Place into a large stainless steel pot with water, vinegar and all vegetables except parsley. Let the chicken sit in water for 1/2 to 1 hour. Then, bring to a boil and remove derby that rises to top. Reduce heat and simmer for 6 to 24 hours. The longer you let it simmer, the richer and more flavorful it will be. About 10 minutes before stock is finished, add parsley.
Remove chicken and pieces with a slotted spoon. Let chicken cool and remove meat from carcass to reserve for later. Strain the stock into a large bowl. Using a cheesecloth is helpful for straining, but not required. Place stock in refrigerator until the fat rises to the top and congeals. Store in covered containers in the refrigerator or freezer.
Use your homemade stock in any recipe that calls for a chicken stock, or make a wonderful soup of your own. I like to make a delicious chicken noodle soup with my fresh stock. Simply add vegetables of choice ( carrots, celery, onions) and noodles of choice to the stock and simmer until veggies and noodle are as desired. Add chicken from carcass and simmer a minute more. It’s that simple!
Louisa Enright, 
Melody Schott, 
Diz 4:00 am on September 24, 2011
That’s how my mum and granny did it. Delicious chicken and also beef stock for tasty soups and sauces. And you KNOW what’s in it!
Melody Schott 3:19 pm on September 24, 2011
Why do you throw away that fantastic fat if it is an organic free-range chicken? I do the same, except I bake chicken in roaster, cool, debone meat, throw bones, all skin and misc parts (necks, liver, gizzard) back in roaster pan and leaving good broth add more water to cover all, add vinegar and let sit for awhile, usually at night. Turn on oven 250 deg. and slow roast overnight. It is simmering nicely, not too cool. But it smells good to wake up to, let cool, strain and pick out usable simmering parts. Be nice to your pets and give to them or throw out the rest. Broth is now the base of all homemade soups,and boy am I a good cook! We eat a lot of chicken based soups in the wintertime. We’re looking forward to our seasonal change so we can change our menu.
The People's Chemist 3:41 pm on September 24, 2011
Made a slight edit on the recipe. We just remove a small bit so it’s not so chunky. Most of it we keep.
Melody Schott 2:09 am on September 28, 2011
I don’t know what a reply is to be. I’ve never submitted a note before. I think these are enjoyable to read.
Louisa Enright 9:46 pm on October 4, 2011
Yeah!!! You’ve included the feet! The bone broths I make by including the feet are outrageously good–the gelatin from the feet makes the broth almost stand up on its own when cooled. I put in the head, too–it’s full of good stuff. The French would never throw out the head. But I’m lucky I can get non-Cornish chickens locally that are still intact. I skim the fat from the broth and use that to saute the veggies I’m going to put into a soup. No trans fats there! Thanks for the work you do.