Homemade Chicken Stock

Homemade chicken stock has SO many health benefits, and is even friendly to your pocket books! It's easy too! Sure it's convenient to go to the store and buy broth, but by making your own you gain so much more. Rather than spending 3-4 bucks on a box, make your own for near the same cost that is double or triple the supply, with a more flavorful and nutritious stock. To start here are just a few of the benefits you gain from homemade stock:
*Homemade stock helps speed up the recovery of those common colds, flus and viruses.
*Chicken broth is one of the most easily digestible foods, easy on the tummy and helps strengthen your gut.
*Other minerals from your homemade broth that may be lost in those boxed brands include: calcium, magnesium, phosphorus, silicon, etc.
*The gelatin (the BEST ingredient) in homemade broth is what helps cure those sicknesses and diseases faster and is often lost in store bought broths!
So jump on board and spend a few minutes throwing chicken, veggies and herbs in a pot and let it simmer for the day! You won't be sorry.

Homemade chicken stock is super easy, you basically dump either a whole organic chicken (which is what I do), or leftover chicken carcass/bones in a pot with veggies and herbs! let it simmer all day and you are done! Your recipe can vary, but this is what I have done.

Ingredients:
1 whole organic chicken -bought mine at costco, also available at trader joes/whole foods
1 whole large onion chopped
1-2 celery stalks
1-2 peeled organic carrots
2-3 T raw apple cider vinegar
2 cloves garlic
parsley or 2 bay leaves
water

Directions:
The first time I made my stock I used a big stock pot and dumped all the ingredients in and covered my chicken with purified cold water (probably between 6-8 cups water). Then let it sit in the cool water for a half hour-hour. Then I brought it to a near boil, then let it simmer the day away... literally. Today, I'm trying my crockpot (set on low all day). Cook, I read anywhere from 6-24 hours. I personally thought 10-12 was perfect. Keep checking on it throughout the day and skim any of the nasty that surfaces... you'll know what i'm talking about. When you are done and content with the wonderful aroma, simply strain out the veggies and chicken parts and fill glass containers with the cups and cups of perfect broth you have made. It is probably easier to strain with a cheese cloth, but I didn't have one and worked just fine without.

The stock lasts a good week tightly sealed in the refrigerator, otherwise it freezes very well.  I use glass jars to freeze mine, and let it thaw when I'm ready to use in the fridge. GREAT for recipes and soups! The best part about using a whole chicken rather than just the bones... you can shred off the chicken and here you have cups of chicken for any recipe of your choosing! :) MOST COST EFFECTIVE WAY to make chicken and broth.

GOOD LUCK! :) Wishing you a happy, healthier stock filled day.