The first thing we did was roast two chickens. As you can see here I’ve already got one torn apart and the meat is in the bowl.
Drain off the drippings from the roasting pan and save. You can use this as you would butter. Eggs taste so scrumptious cook in this. mmmmmm……
As soon as the bones and cartilage is cooled enough to handle you want to break all the bones apart. Don’t just dismantle the chicken. Really break each bone so that all that wonderful calcium rich marrow can easily be accessed while boiling.
You will then cover the bones with cold water. I filled the pot up about half way because I wanted to end up with plenty of yummy stock. Add 2 tbs of either Apple Cider Vinegar or Lemon Juice. The acidity will help soften the good stuff that you want to cook out of the bones. You want them to sit like this for an hour without cooking. After the hour is up bring it to a boil then turn it down just so it rumbles and cook for 12 hours. You can set it a little above low and sleep on it. The next morning you will want to add chopped up carrots, onions, garlic, celery and anything else you’d like to add to it for the last hour of cooking. Then strain out all to leave just the liquid. You will then cook the liquid, boiling, until it’s cooked down to about half the amount you start with. That’s all there is to it. That’s your stock. You can add it to soup or throw some in a thermos with some chicken and veggies on top and you’ve got a great lunch. There really are many things you can do with it. Just use your imagination.
Here’s what we did with ours the first night. The chicken will just be in the fridge and can be added to any meal. We had ours with a baked sweet potato and I sauteed the greens (kale and dandelion) in some of the stock and a small amount of butter.