Recipe

Chicken Stock Recipe


Chicken Stock Recipe
A Weston A. Price recipe

Jakartainfl

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Ingredients
  • head, neck, feet and wingtips of 1 free-range chicken
  • giblets from 1 free-range chicken
  • ΒΌ cup vinegar
  • 1 organic onion, peeled and chopped
  • 1 organic carrot, peeled and chopped
  • 3-4 sticks celery, chopped
  • several sprigs parsley and fresh thyme, tied together
  • filtered cold water

Directions
  1. Place chicken parts in a 1-gallon pot with vinegar, vegetables and herbs. Add about 3 quarts filtered cold water. Bring to a simmer and skim off any scum that rises to the surface. Cover and simmer several hours, skimming occasionally. Let cool and strain into a bowl or pitcher, reserving the giblets. Refrigerate and remove congealed fat (which can be added to fat rendered to make schmaltz).

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