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Chicken Stock
MAKES 2 QUARTS

Add extra flavor to your homemade soup by making your own stock. Simmering chicken (or beef or other animal protein) with vegetables is the basis for homemade stock. Adding vinegar or lemon juice extracts minerals from the bones, creating an easy-to-digest, nutrient-rich stock.

3-3½ pounds chicken pieces, mostly backs and wings, rinsed (preferably free range)
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large white onions, quartered
Cold water, at least 3 quarts
2 tablespoons vinegar or fresh lemon juice
1 bay leaf
Handful fresh parsley stems and/ or thyme sprigs
½ teaspoon whole black pepper- corns
½ teaspoon whole cloves
3-4 dried juniper berries, optional
Salt, to taste

1. Place chicken and vegetables in a large stockpot over medium heat. Pour enough cold water to cover chicken. Add vinegar, bay leaf, parsley/thyme, peppercorns, cloves and juniper berries, if used. Slowly bring to a boil.
2. Reduce heat to medium-low and gently simmer for at least 2 to 2 hours, partially covered. Slow cooking assures a clear stock. While the stock cooks, occasionally skim off any impurities that rise to the surface.
3. Remove stock from the heat. Remove chicken and vegetable pieces and discard.
4. Strain stock through a fine sieve, removing any solids. Season with salt to taste.

Recipe by Sueson Vess.