This chicken stock is the concentrated and even more nourishing version of the other broth I have posted. This is Sally Fallon's chicken stock, which probably means - it's my great great great grandmother's chicken stock too. I've only added my commentary.
Ready for the best tasting soup of your life?
1 chicken (whole is best..)
gizzards from 1 chicken (optional)
2 chicken feet (you can find these at an Asian market.. because Asians know better)
4 quarts filtered water
2 tbsp vinegar
1 large onion, chopped
2 carrots, peeled and chopped
3 celery sticks, chopped
1 bunch parsley
Cut the chicken into pieces, even cut the wings and neck into pieces. Place the chicken in a stock pot with all the ingredients except the parsley. Let stand for 30 minutes to 1 hour.. Then bring to a boil. Remove scum that rises to the top, then reduce heat and simmer for 6 to 24 hours. The long you cook, the richer the flavor.
10 mintues before you finish add the parsley. This is an easy step to forget - but it adds important mineral ions to the broth. Remove the chicken with a slotted spoon, let it cool, and keep the meat for tomorrow's soup, chicken salad, enchilada, sandwich, or curry.
Strain the stock into a big bowl and reserve in the fridge until the fat collects and congeals on top. Then you can easily remove the fat and store the stock in the fridge or freezer.