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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Main Dishes |
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Chicken Stock
Provided by lf
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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1 whole chicken or 2 chicken carcasses, including
the feet
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4 quarts filtered water |
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2 tbsps vinegar |
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1 large onion, coarsely chopped |
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2 carrots, peeled and coarsely chopped |
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3 celery sticks, coarsely chopped |
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1 bunch parsely |
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Directions:
Put chicken or carcasses and bones in a stock pot.
Add the rest of the ingredients except for the parsley. Let it sit for 30 minutes to 1 hour so the vinegar
can begin to pull the minerals from the bones. Bring to a boil and remove any scum that rises to the top.
Reduce heat, cover and simmer very low for 12 to 24 hours. If using a whole chicken, remove the meat after
an hour or two and save for later recipes. The longer you cook the stock, the richer it will be.
About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions to
the broth.
Let it cool slightly and strain the stock. Do not save bones, vegetables or meat scraps. There won't be
anything left to them. The nutrients will be in the broth. Place the broth in several jars, leaving plenty
of room for expansion. Put them in the refrigerator to completely cool down before transferring them to the
freezer.
Always keep one jar in the refrigerator for quick soups or to add to recipes like risotto, rice pilaf,
casseroles, or gravies.
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