Mom Garrison Chicken Stock
- Jewish folklore considers the addition of chicken feet as the secret to successful broth.
- The correct Stock Pot will make this task so much easier!
- Discard your old pots and invest in a 12 quart stainless steel pot with a glass lid that has a vent.
- This pot will simmer on low reserving all liquid for hours needing only to be checked occasionally.
- Stock is just the liquid, made with mainly bones.
- Broth is made using bones and meat.
Check for Chicken Feet in the DS Family Farm Product Catalog
Before First Boil:
- 3 pounds Pastured chicken parts - necks, backs, breastbones, wings and feet. Chicken feet alone make great stock as they are full of gelatin.
- 4 quarts cool filtered water
- 2 tablespoons vinegar
- 1 large onion, coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 teaspoon Kosher salt or pickling salt
- 2 carrots, peeled and coarsely chopped
- 3 bay leaves for added flavor (optional) or
- 4 whole allspice for added flavor (optional)
As Simmer Ends:
- 1 small bunch of parsely (optional)
- Place chicken pieces in a large stainless steel pot with water and vinegar so all chicken parts are covered. Let stand 30 minutes to 1 hour. Bring to a low boil over MEDIUM heat and remove any scum that rises to the top. (If using just feet, there will be very little scum).
- After removing scum add the ingredients listed for "Before Simmer" (onion, celery, salt, carrots and optional bay leaves and allspice).
- Bring contents back to a simmer, cover, turn down the heat so the stock barely simmers for 4 to 10 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add a small bunch of parsley to impart additional minerals to the broth (optional).
- Remove chicken pieces with a slotted spoon. If using chicken parts remove meat from bones and save meat for use in soup or other dishes. Discard the chicken feet, bay leaves, whole allspice and parsley. For clear stock strain through a fine-meshed strainer. If using the stock and vegetables for soup there is no need to strain. Any impurities not removed with scum will settle to the bottom when chilled and can be removed at that time. Chill the stock and lift off and discard the layer of fat or save fat for cooking. The stock can be frozen for up to 6 months.
- You will have wonderful stock to use in soup or other dishes or to simply drink.