HOMEMADE CHICKEN STOCK MAKES ABOUT 5 QUARTS : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 1 whole free-range chicken or 4 pounds of bony chicken parts, such as backs, necks and wings (if you can get chicken feet, use them!) 6 quarts cold water* 1 Tablespoon apple cider vinegar** 1 large onion, peeled and halved 2 carrots, peeled 2 celery stalks, cut if necessary Few sprigs of fresh parsley 2 teaspoons sea salt : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :

1. Wash the chicken and remove gizzards from the cavity. Place chicken and/or chicken parts in a large stainless steel stock pot. (You can cut the chicken into pieces if you need to in order to fit in the pot.) Add the cold water and vinegar. Put the temperature on high and bring to a boil. 2. Immediately turn heat to low and skim with a slotted spoon any foam that rises to the surface. Try not to skim any of the fat or you will lose a bit of flavor. At this point, it is important to keep the stock to a simmer and NOT a boil. 3. After skimming off all the foam, add all the vegetables except the parsley. Cook uncovered at a gentle simmer for 4 to 5 hours. About 10 minutes before finishing the stock, add the sea salt and parsley (this will impart additional mineral ions to the broth). 4. Strain the stock into a large glass bowl. Remove the chicken meat from the carcass, if using a whole chicken, and discard the remaining solids. Cool before refrigerating. 5. Ladle into quart-sized containers or whatever size is most useful and refrigerate overnight. The next day, skim off the congealed fat at the top of each container. Refrigerate the stock for up to 5 days or freeze for up to 3 months.

*Cold water draws the flavor out of the meat and bones. **Acidic wine or vinegar adding during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.