Here is the recipe of what I did. I made potato kale soup with some of the stock and it was delicious. That recipe will post on Monday.
Prep and Cook Time 10 hours
Makes about 12 cups of broth
- 1 pound of free range, organic chicken bones and giblets ( I used the bones from a whole chicken along with giblets.) Mine were roasted in the oven at 450 degrees for 20 minutes prior to putting in the pot. This is optional.
- 1 large onion, any type
- 3 carrots, organic
- 3 celery stalks, organic
- 1 bay leaf
- 10 whole peppercorns
- 3 sprigs of fresh parsley
- 4 cloves of whole garlic
- 10 cups of COLD water
- 2 Tablespoons of organic extra virgin coconut oil
- Feel free to add other left over veggies you might have like leeks, shallots, ginger, potatos and so forth. It will only make the stock richer. I now save up my end of tomatos, ends of carrots and so forth. I put them in a bag in the freezer and save up for my next pot of stock! Also feel free to toss in other left over herbs such as thyme, rosemary and basil.
Place all veggies, spices, chicken parts and water in the pot on the stove top. Turn heat to low, cover and let simmer for 8 hours ( do not bring to a boil. Bring to a slow simmer over a less then 45 minute period). Check water level through out the day. Add up to two more cups to keep it from boiling off. Skim off any "gunk" that rises to the surface. Do not stir the pot. Just let it sit!