Its Thanksgiving week already can you believe it? This week’s recipe is for stock. I know I have mentioned it a lot recently and I just did this last week so I thought I would share. Last week a friend and I made chicken pot pie with chicken legs. We saved the bones and made perpetual chicken stock. I don’t know about you but it is so very satisfying to make a meal and not waste a thing! From a Chinese Medicine perspective bone broth is super nourishing for the Kidney/Urinary Bladder system of winter and its great for your digestion and absorption of everything else you eat. Here is an article from Weston Price touting all the delicious benefits of homemade chicken stock.
What do you need:
chicken bones (or other soup bones, make sure they are organic or straight from the farm)
2 tablespoon apple cider vinegar
whatever other veggies you want for your stock I used the scrapes from our chicken pot pie (carrots, celery, brussel sprouts, onion, peppercorns, garlic etc) and some beet greens that were still in the garden.
Put your chicken bones and veggies in your crock pot and pot with cold water and 2 tablespoons of apple cider vinegar (the ACV helps to draw the marrow and gelatin out of the bones where all the good stuff is). Cover and turn on high. After first round take out at least 2 cups of broth (I filled a mason jar) then replenish the same amount of broth you took with fresh water. Strain out veggies and just let bones remain. Cook on low for next batch. Again when it is finished take out at least 2 cups or another mason jar and replenish with equal amount of cold water. Cook on low again. You can continue this for up to 7 days. Now you have chicken stock for all your recipes. You can even freeze the stock in the mason jars! Just make sure to first cool the stock in the refrigerator before putting in the freezer and leave room at the top for the liquid to expand. If I can steal the turkey bones from thanksgiving dinner I will be doing this again. 🙂