Chicken Stock

I have been experimenting with chicken stock recipes for the past month. I have always been one to open a can or a carton not realizing the difference in taste from homemade stock. Wow! Have you ever had a home grown tomato and a store bought one? Well this is the same kind of flavor difference. It seems like a lot of work and a lengthy process, and it is worth it!

Don't misunderstand though, this is not all about taste. There is a great post here about the benefits of real broth in our diet if you would like to learn more!

Ingredients:
12 c. filtered or spring water
1 organic chicken or 3-4 lbs chicken parts with bones
1 onion, coarsely chopped
3 carrots, cut into 3 inch pieces
2 celery ribs cut into 3 inch pieces
2-3 zucchini sliced into 2 inch rounds
2 T. raw apple cider vinegar
2 T. coconut oil
1 heaping Tablespoon garlic puree
1 tsp. ground ginger
2 T. salt

In a large stock pot place chicken and water. Bring to a boil, skim the foam off the top and discard. Place chicken in a large crock pot. Pour water over the meat (be careful, use a large measuring cup with a handle to ladle the hot water) and add all remaining ingredients. Cook on low 12 hours. Remove chicken and place on a platter to cool. Continue cooking the broth. Once chicken has cooled remove all meat from the carcass (this makes a great chicken salad). Place all bones and skin (anything remaining) back into crock pot and cook 12 more hours. Strain through a seive, discarding all vegetables and bones. Place broth in the refrigerator to cool, skim off fat and place in canning jars to store. This stock keeps 2 weeks in the refrigerator or up to 6 months in the freezer.

Note: I like to start the chicken after dinner, then cook overnight. In the morning I remove the meat and cook the broth all day, straining it just after dinner again and refrigerating it overnight.