Savory Chicken Stock

Packed with vitamins and minerals, this chicken stock will bring comfort to your mind, body and soul. Can also be used as a base for soups and sauces.

Preparation: 10 mins.

Cooking: 4-5 hours (or see alternate cooking methods below)

Portion: This recipe will yield about 2.5 L

INGREDIENTS

• Chicken bones (leftover bones from a whole chicken carcass - including neck and/or back bones.)*

• 6-8 cups of filtered water

• 3-4 small organic yellow onions, quartered with the skin

• 2 garlic heads, cloves separated, peeled and crushed

• about 1 Tbsp. organic ginger roots

• 2 medium carrots, cut into chunks

• 2 celery ribs with leaves, cut into chunks

• 1-1/2 Tbsp. turmeric powder

• 1/2 tsp. ground thyme

• 2-3 dried bay leaves

• 1 tsp. coarsely ground black pepper

• 1 tsp. coarse (kosher) salt

PREPARATION

• Select the broil setting and preheat oven at 400ºF, lower the oven gill enough so that the bones will be far enough from the top element.

• Place the chicken bones on a baking sheet and broil for about 20 mins. to 1/2 hour, turning the bones once at half-point.

• Once the bones are golden-brown, transfer the bones and scrapings* into a shallow roasting pan, then add all the rest of the ingredients.

• Lower the oven grill to the middle and reduce the heat to 325ºF (or see alternate cooking methods below).

• Cover and bake for about 4-5 hours (the longer the better).

• Strain stock using a skimmer or fine mesh strainer, discard all solids (making sure all the chicken bones have been removed).

• Pour stock in glass jars and keep refrigerated.

• At time of use, skim any fat at the surface (if any) then close jar again and shake well (to mix spices that accumulated at the bottom of jar).

Other cooking methods:

• Stove top : gently simmer for 3-4 hours at low heat (do not allow to boil).

• Slow cooker: cook at low setting for 8-10 hours.

*This broth will be more flavorful when adding the juices of a roasted chicken and/or the pan scrapings from the broiled chicken bones.