Chicken stock is an absolute kitchen essential. Not only is it the base for so many good soups and sauces, but it's a healthful drink all on it's own, a nutrient packed sip of structured hydration.
Making a homemade chicken stock is largely a passive activity, something you can set on the stove and forget about, that is until the delicious smell of it starts to fill your entire house. Here's what you need:
Chicken - If you want the best for yourself, you have to support the best for the chicken. A free range bird that's been allowed to forage in its natural environment will be the most nutritious.
Aromatics - The rest of your stock ingredients are all those lovely, famous, time-honored aromatics that make everything good: onion, celery, carrot, smashed garlic cloves, salt and a pinch of whole peppercorns.
Miss Dot's secret - A dash of vinegar late in the cooking process helps the bones release more of the minerals that make the stuff so healthful!
complete instructions below
Yield: 1 gallon
Prep: 5 min
Cook: 0 min
Ready: 5 min
1 whole chicken
3 large carrots
2 ribs celery
4-5 cloves garlic, smashed
pinch of whole peppercorns
1 tbsp salt
2 tsp white vinegar
Place the whole bird in a large stockpot
Chop the carrots, celery and onion in half. Add to the stockpot along with the garlic and peppercorns.
Bring the mixture heat. It should not ever boil, nor simmer. It should be hot and release a single bubble every 10-20 seconds. Cook this way for 6 hours.
Add your salt and vinegar and cook another 2 hours.