Recipe

Chicken or Turkey Stock

Accompanying article: Traditional Bone Stock

Chicken stock, fondly dubbed “grandma’s penicillin”, is an effective energy tonic, defense against the flu and a valued restorative.  See accompanying article.

Place a chicken or turkey carcass or parts in a pot, add water and a splash of vinegar and simmer for in a few hours for an ambrosial energy tonic. Making soup stock is that easy. You may also purchase inexpensive necks or backs specifically for stock.

Chicken or Turkey Stock
* Raw or cooked poultry pieces or carcasses
* Naturally brewed vinegar or organic wine

Place bones in a large, non-reactive pot, add water to cover and add 1 teaspoon vinegar or 1/4 cup wine for every 4-cups of water. Bring to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface.

Partially cover and gently simmer for a maximum of 2 hours. To reduce cooking time, pressure cook for 3/4 of an hour.

When the stock is cool enough to work with, strain through a sieve or a double layer of cheesecloth reserving all but the dregs. (Optional:  Reuse the bones by adding fresh water and vinegar and cooking for a second or third extraction.)

Refrigerate the stock, tightly covered, for up to one week. Chilled stock is quivery like pudding.

To use the stock immediately, remove excess fat. Season to taste with salt and seasonings of choice and drink it hot. Or, use as stock in soups, sauces and grains.

Stock requires seasoning. As an energy tonic, season to taste with salt and pepper (and, optional, a little powdered ginger or fresh ginger juice) and drink it hot. Or, use as a soup stock, in a sauce or instead of water when cooking grains.

Variations:

• Add any poultry scraps, raw or cooked, to heighten flavor and nutrition.
  
• To increase the flavor, first roast the bones until browned.
  
• To enrich with nutrients and flavor, for the last ½ to 1 hour of cooking, add any of the vegetable ingredients listed in Vegetable Stock.

May you be well nourished,

Rebecca Wood