magnesium. Because the stock is food,
the minerals are more easily absorbed than any supplement. Chicken soup has the ability to calm, feed
and repair the GI lining in the small intestine. Chicken stock will heal the nerves, improve
digestion, reduce allergies, relax and provide you with strength. Chicken soup is truly a miracle food.
whole organic chicken (see Rotisserie Chicken recipe)
quarts filtered water (16 cups)
TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid
large onions, coarsely chopped
organic carrots, peeled and coarsely chopped
organic celery stocks, coarsely chopped
bunch organic parsley
TB unprocessed sea salt (i.e. -Celtic, Himalayan)
TB organic coconut oil
TB fresh ginger (optional)
or more meals are gained from this recipe.
You first have a roasted chicken to serve and can then cook the bones
for stock, and then make soup.
bones for making stock in a large pot or freeze the bones in a large zip lock
bag if you want to make it later.
for a minimum of 30 minutes with no flame on, or up to12 hours in a large stock
pot. Then, bring to a boil and scrape
any scum that rises to the top. Simmer
for anywhere from 6-12 hours. You can
add more water if it cooks down too much. Add the parsley about 10 minutes
before you are finished cooking the stock.
This will add more minerals to the stock. Add salt to taste.
When the stock cools, strain and put it in
the refrigerator to further cool. I put
mine in glass mason jars. After the
stock has cooled, scrape the fat off the top. You can save it for sautéing meat
or vegetables, or throw it away. I then
transfer the stock to quart size zip lock freezer bags labeled, or I use it right
away to make soup (see chicken soup recipe).
from Nourishing Traditions Cookbook by Sally Fallon.