Stock has not only culinary, but medicinal uses as well. It is ideal as a base for soups or to sip as a broth when feeling ill. This recipe is derived from Sally Fallon’s Nourishing Traditions cookbook.
Any time you have bones leftover from a baked chicken or turkey, freeze until you are ready to make stock. It is not necessary to roast the bones and veggies, but the flavor is well worth it. If you are short of time, you can just through them in your pot and skip the roasting process.
2-3 pounds of chicken bones and parts such as necks, backs, wings, etc.
4-6 quarts of cold filtered water
2 tablespoons vinegar — optional
2 large onions
3 large carrots
1 bulb garlic
4 stalks celery
1 bunch parsley
1 tbsp sea salt
1 tbsp thyme
Break or cut the larger bones like the breast or back bone into pieces. Place bones and vegetables, except parsley, in a roasting pan with 1-2 cups of water to cover the bottom of the pan. Vegetables need only be coarsely chopped leaving skins on onions and garlic. Bake in a 375° oven for about 1 hour or until bones are a dark golden brown. Be sure to check periodically for pan liquid so the bottom does not burn.
Remove pan from oven and pour everything from the roasting pan into a large pot; cover with filtered water and add vinegar and thyme. You will want to break the garlic bulb apart if you haven’t already. Bring to a boil. Reduce heat and simmer for 6 to 24 hours – remove any brown foam with a slotted spoon. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley.
Strain the stock into a large container. You may use a separator to remove the fat or let cool in the refrigerator and remove the congealed fat that rises to the top.
Stock can be stored in the refrigerator for up to 5 days or frozen for later use. To freeze: transfer to smaller container or freezer bags and store in the freezer. Be sure to freeze in various quantities as some recipes only call for 1 or 2 cups at a time.