Recipe by Sally Fallon, author of Nourishing Traditions
“Chicken soup… heals the nerves, improves digestion, reduces allergies, relaxes, and gives strength.” – Hanna Kroeger, Ageless Remedies from Mother’s Kitchen
*Ingredients currently available at the Saratoga Farmers’ Market
- 1 whole free-range chicken* or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings
- Gizzards and feet* from one chicken (optional)
- 4 quarts of cold filtered water
- 2 tablespoons of vinegar (apple cider* or white)
- 1 large onion*, coarsely chopped
- 2 carrots*, peeled and coarsely chopped
- 3 celery stalks*, coarsely chopped
- 1 bunch parsley
- Cut chicken parts into several pieces. If you are using a whole chicken, remove the neck and wings and cut them into several pieces.
- Place the chicken or chicken pieces in a large stainless steel pot with water, vinegar, and all vegetables except parsley. Let stand for 30 minutes to 1 hour.
- Bring to a boil, and remove scum that rises to the top. Reduce heat, cover, and simmer for 6 to 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 it cool and remove the meat from the carcass. Reserve for other uses, such as chicken salad, enchiladas, sandwiches, or curries.
- Strain the stock into a large bowl and reserve in your refrigerator until the fat rises. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.