Tis the season for chicken noodle soup! Many of us grew up with the idea that if one has the flu, chicken noodle soup will aid in recovery, and yet few of us know why that is! The Weston A Price Foundation provides many articles on the benefits of homemade stocks, the base of every good soup.
You can read one of my favorite articles on the subject here:
You can get started with Chicken Stock!
1 Whole free-range chicken or 2-3 lbs of bony chicken parts, such as necks, backs, breastbones and wings
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely
1 bunch parsley, chopped
If using a whole chicken, separate into several pieces. Place in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30-60 minutes. Bring to a boil, and remove scum/bubbles that rises to the top. Reduce heat, cover and simmer for 6-8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and store the stock in covered containers in your refrigerator or freezer.