Chicken Stock

Chicken stock is one of the most important foods to provide nutrient density, it enhances digestion and repairs the gut lining.

Chicken stock is high in all macro and micronutrients and helps in protein utilization. Due to its sweet flavour, chicken stock enhances any food that it is added to (e.g. soups, sauces, dahl, curries, stews and even smoothies).

 
Chicken stock.jpg

Ingredients

  • 3L of filtered water

  • 1 whole organic chicken

  • 2 carrots, roughly chopped

  • 3 celery stalks or half a celeriac, roughly chopped

  • 1⁄2 leek or 1 onion, roughly chopped

  • 2 bay leaves

  • 1 inch of fresh ginger cut in slices

  • 2 tablespoon Wakame , Kelp or Dulse seaweed flakes (available in health food stores or online)

  • 2 tablespoons apple cider vinegar

  • 1⁄2 bunch of parsley

  • Sea salt

Method

Rinse chicken with water and put the whole chicken into a pot. Fill pot with filtered water. Add remaining ingredients. Allow the pot and its contents to stand for 30 minutes, giving the raw apple cider vinegar time to draw minerals out of the bones. Bring to a boil. Skim off the scum and reduce the heat to a simmer then cook for 2 hours.

Add parsley and salt during the last 10 minutes of cooking. Remove the chicken. De-bone and reserve the meat for eating. It will be delicious. Strain the stock.

Cool the stock to room temperature, then place in a glass jar to store in the fridge for up to 3-4 days. Alternatively, the stock can be stored in airtight containers or in ice-cube trays (which allows for smaller portion sizes to be used) in the freezer for up to 3 months.