Ultra Nourishing Chicken Stock
Makes about 5 quarts
2 pounds chicken necks and backs + 1 pound chicken feet (or another pound necks and backs)
OR 2 chicken carcasses (from roasted/baked chickens)
2 onions, quartered
6 medium carrots, cut into thirds
4 stalks celery, cut into thirds
1 medium sweet potato, quartered
½ bunch parsley (leaves and stems)
½ teaspoon peppercorns
2 bay leaves
2 tablespoons apple cider vinegar
Optional extras:
¼ pound shiitake mushrooms
6 Chinese red dates (jujubes)
1 strip kombu
6 slices dried reishi mushroom
2 inch piece ginger, sliced
1. Combine all ingredients in a 10 quart or larger stock pot. Cover with 6 quarts (20 cups) cold water (do not use hot water from the tap).
2. Heat over high flame until water comes to a boil. Reduce to a very low simmer, cover (leaving crack for steam to vent), and cook 4-6 hours. You can add additional water if bones and vegetables start to peak out of the water.
3. Strain away bones and vegetables. Add salt to taste.
4. When broth has cooled, store in airtight glass containers in the fridge for up to 6 days. Or freeze in freeze-safe containers for up to 3 months.