Recipe from Judi Mills
1 whole pasture-raised chicken (rinsed, cleaned with organs removed)
2 chicken feet (peeled with talons removed, if you can find them)
1 gallon miscellaneous vegetable scraps (onions, carrots, celery, fresh parsley, leeks)
2-3 dried bay leaves
1 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
filtered water (to cover)
- Add the whole chicken to a heavy-bottomed stock pot, cover with vegetable scraps, bay leaves and peppercorns.
- Cover with cold filtered water into which you’ve stirred two tablespoons apple cider vinegar.
- Bring to a boil over medium-high heat.
- Reduce the heat, cover and simmer gently for about an hour and a half until the chicken is tender and the joints break apart easily. Debone the chicken, let it cool and place it in the refrigerator to use as desired. Return the carcass and bones to the broth to continue to simmer for an additional three to ten hours – skimming off any scum or foam that appears on the surface.
- At the end of the cooking time, remove the pot from the heat and strain it through a fine mesh sieve or a colander lined with 100% cotton cheesecloth. Put it into jars or bowls to store.
- Refrigerate after it reaches room temperature. Cool until the broth sets into a firm gel.
You can freeze stock for later use.