Chicken Stock
INGREDIENTS
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1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks,
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backs, breastbones and wings*
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gizzards from one chicken (optional)
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2-4 chicken feet (optional)
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4 quarts cold filtered water
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2 tablespoons vinegar
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1 large onion, coarsely chopped
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2 carrots, peeled and coarsely chopped
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3 celery stalks, coarsely chopped
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1 bunch parsley
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*Note: Farm-raised, free-range chickens give the best results. Many battery-raised
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chickens will not produce stock that gels.
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