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!
I’m so lucky to have amazing, ethical farmers deliver pasture raised chicken to me every week. Check out Ferme Reveuse if you’re in the Ottawa region!
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!
Chicken Stock
Makes 2 Liters, Paleo, Gluten Free
2 chicken carcasses or 1 entire chicken breasts intact, bone in - I order mine from Ferme Revêuse in the Ottawa region. Check out their website here and order form here.
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!
