Chicken Stock

 adapted from Nourishing Traditions

1 whole free range chicken or 2-3 pounds of boney chicken parts (necks, backs, breastbones, wings)

Gizzards from one chicken (optional)

Feet from the chicken (optional)

4 quarts cold filtered water

2 tablespoons vinegar

1 large onion, coarsely chopped

2 carrots coarsely chopped

3 celery sticks, coarsely chopped

1 bunch parsley

Cut chicken parts into several pieces.  (If you are using a whole chicken, remove neck and wings and cut into several pieces).  Place chicken or chicken pieces into a large pot with water, vinegar and all vegetables except parsley.  Let stand 30 minutes to 1 hour.  Bring to boil and remove scum that rises to the top.  Reduce heat, cover and simmer for 6-24 hours.  The longer you cook the stock, the richer and more flavorful it will be.  About 10 minutes before finishing the stock, add parsley.

Remove whole chicken or pieces with a slotted spoon.  If you are using a whole chicken, let cool and remove meat.  Reserve for other uses, such as chicken salad, chicken in noodles, enchiladas, sandwiches or curries.  Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.  Skim off the fat and reserve the stock in covered containers in your refrigerator or freezer.