Nourishing Chicken Stock
In preparation for this stock, I save off-cuts from vegetables and herb stems etc, from the weekly meal preparation (or that are starting to get a bit past their prime) to a bag and freeze, continuing to add to the bag over the weeks until there’s enough for the stock. Similarly you can just add the veggies you like (carrot, garlic, onion and celery are the choice options for flavour).
1. Place 2 free range (no-one wants to eat anything locked in a cage) chicken frames in a stock pot.
2. Cover with water and add one cap full of vinegar. Let sit for 30 mins (this softens the calcium in the bones so all the goodness can be released).
3. Add the bag of frozen off cuts of veggies etc., bring to the boil and and cook on low until the liquid has reduced.
4. Cooking time will depend on how concentrated you want the mix, but I tend to cook for about 4 hours. Strain the liquid (my dog gets all the leftovers minus the onion and garlic) and divide into containers, allow to cool then freeze.
And that’s it! This will allow for a stock concentrate ready to enhance your dishes at a fraction of the cost of bought stocks with a huge amount of flavour.
This article was prepared by our Acupuncturist and Chinese Medicine Practitioner, Dr David Schievenin.
Discover more about his services here.