Chicken Stock

Having homemade stock on hand is so convenient and nutritious!  I like to make stock every two weeks. We eat whole chickens and chicken legs often.  We eat the meat and I put the bones in the freezer until there are enough for a big pot of stock.  This is so easy and flexible.  Stock can be made with just the bones, salt and vinegar but the veggies will add more flavor.  The measurements are flexible too.  Don't forgo making some because you don't have fresh parsley.  It will still work.  Use in soups and other recipes or just sip in a mug for some gut healing protein!

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Chicken Stock

Chicken bones (from a whole chicken or legs), about 2-3 lbs

3 carrots, cut in half

1 onion, cut in quarters

6 cloves garlic

1 Tbsp. black peppercorns

1 Tbsp. sea salt
Handful of fresh parsley

1 bay leaf (optional)

1 Tbsp. RAW apple cider vinegar

Add all ingredients in a large stock pot.  (This can be made with just the bones, salt and vinegar but the veggies add more flavor.)  Fill with filtered water until covered.  Bring to a boil and skim off any foam.  Add apple cider vinegar.  Lower to a simmer and cook for at least 4 hours.  The longer the better!  Strain and cool.  Store in mason quart jars. 

**I like to freeze a couple of jars for storing.  I have not had glass break, but have heard it does happen.  I leave a good two inches of space at the top of jar and do not screw the lids on tight until completely frozen.