Chicken Stock
Makes: 2-3 liters
Ingredients
- 3-4 pounds parts of a chicken you discard such as carcass, neck, feet, heart, liver, wingtips, skin, etc.
- 3-4 tablespoons apple cider vinegar (Braggs)
- 1 large onion, quartered
- 2 carrots, cut in 4 pieces
- 2-3 celery sticks, cut in 4 pieces
- 4-5 garlic cloves, minced
- 6 sprigs fresh marjoram
- 1 teaspoon peppercorns
- 1 teaspoon sea salt
- 3-4 liters filtered water (10-12 cups)
Preparation
In a large soup pot place chicken parts, onion, carrot, celery, garlic, marjoram, peppercorns, apple cider vinegar, and salt
Bring to a boil in medium/high heat
Using a spoon, remove and discard any foam like that rises to the top of the pot
Reduce heat to low, cover with the lid, simmer it for 2-3 hours
Strain the stock and transfer to a mason jar
Use the stocks into your favorite recipes
Use the chicken parts as wanted in salads or soups
Keep refrigerated for a week or 3 months frozen