Traditional Bone Stock (Chicken or Turkey)
Go here to read about the healthful benefits of this rich traditional bone stock.
Raw or cooked poultry pieces or carcasses with skin (2-3 lbs.)
Apple cider vinegar (raw and unfiltered)
1. Place bones in a large, non-reactive pot, add water to cover and add 1 teaspoon vinegar. Let sit for an hour to allow the vinegar to begin drawing the minerals out of the bones. Bring to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum that rises to the surface.
2. Partially cover and gently simmer for a minimum of 2 hours and for as long as 24 hours. The longer the stock cooks the more flavorful and nutritious it becomes.
3. When the stock is cool enough to work with, strain through a sieve or a double layer of cheesecloth reserving all but the dregs.
4. Refrigerate the stock, tightly covered, for up to one week. Chilled stock is gel-like. Or freeze to keep longer and have when needed.
5. To use the stock immediately, remove excess fat (save fat and store in the refrigerator to cook with). Season to taste with salt and seasonings of choice. Use as stock in soups, sauces and grains (use stock instead of water when cooking grains) or drink hot as a tonic.
The best-flavored bone stock is made from chicken (or other meat) that has been roasted in the oven.
Also, if you're going to make bone stock, it's best to let it simmer for as long as 24 hours. The longer it simmers the more that the nutrients from the bones leach into the water, which becomes dense with nourishing, healing, protective goodness. And the toothsome flavor increases also.