Chicken Stock by Tannis Mclaren ND
Why is chicken soup superior to all the things we have, even more relaxing than ‘Tylenol’? It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. The inner lining is the beginning or ending of the nervous system. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
Stocks are used almost universally in traditional cuisines but, in our present culture, the use of homemade broths to produce nourishing and flavourful soups and sauces has almost completely disappeared. Properly prepared stocks are extremely nutritious, containing minerals and electrolytes which are easy to assimilate. Vinegar is added during the cooking to help draw out the minerals from the bone into the broth.
1 whole organic chicken or 2 – 3lbs of bony chicken parts
4 litres cold water
2 tbsp. vinegar
1 large onion
2 carrots, peeled and chopped
2 celery, with leaves if possible, chopped
Handful fresh parsley
Few sprigs fresh thyme (¾ tsp. dried)
1 – 2 Bay leaves
10 Black peppercorns, lightly crushed
- Place everything in a large pot except the parsley. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 – 24 hours. The longer you cook the stock, the richer and more flavourful it will be.
- About 10 minutes before finishing the stock, add parsley.
- Remove chicken with a slotted spoon. If you are using a whole chicken remove chicken meat from the carcass and reserve for other uses.
- Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
