There's nothing more nourishing than Chicken Stock!
This is an adaptation of my mom's recipe. I always love when she makes it and I'm happy to be sharing this video recipe with you today!
Note: the addition of apple cider vinegar actually helps remove essential minerals such as calcium from the bones. This allows your body to absorb this important supplement easily!
Makes 2 Liters, Paleo, Gluten Free
2 chicken carcasses or 1 entire chicken breasts intact, bone in
2 carrots, peeled
1 celeriac, peeled and quartered
2 onions, peeled and halved
2 sprigs parsley
2 sprigs thyme each
9 peppercorns, whole
2 bay leaf
1 tbsp apple cider vinegar
Stove top Instructions:
Add all ingredients in a large heavy bottomed pot. Cover with water and a lid. Bring to a simmer on medium-high heat. Reduce heat to a level where the liquid will remain at a simmer and cook for 4-6 hours.
Slow Cooker Instructions:
Add all ingredients to a slow cooker, cover with water and cook on a Low setting for 12-18 hours.
The longer you cook it, the more beneficial minerals and gelatine will be extracted!
To plate: Remove celeriac, carrots and chicken meat. Cube and place in bowls and top with warmed chicken broth, season with salt to taste and garnish with fresh chopped parsley and/or chives!