4 quarts of cold water
2 tablespoons of vinegar
2 onions coarsely chopped
2 carrots coarsely chopped
3 celery stalks coarsely chopped
1 bunch of parsley
First, roast chicken at 375 for 1 ½ hours until skin is brown and crispy. When finished, remove meat and set aside. Put bones, skin and vegetables in a stock pot and cover with the cold water. Bring slowly to a boil. Adding vinegar extracts the calcium from the bones and makes your broth mineral-rich. As the water begins to boil, remove any scum that floats to the surface. Reduce heat and simmer for a few hours. The longer the broth simmers the richer and more flavorful it will be. About 15 minutes before taking the pot off the heat, add the parsley. Then strain the stock into a large bowl. Season stock with sea salt and pepper. When the broth has cooled down, place in the refrigerator overnight. The fat will rise to the top so that you can remove it easily the next day. At this point, your stock is ready to transform into a healing soup or to freeze for later use.
They are here to provide us with eggs (sometimes), to dig in the garden beds and to provide a reason to continually clean off the porch and patio. sigh...maybe I need to rethink this idea.