November 30th, 2011 | 2 Comments
- 1 onion diced
- 2 carrots diced
- 3 stalks of celery diced
- 2 tbs apple cider vinegar
- bones from 2 chickens or a turkey
- 1 bunch parsley
- 4 quarts of water
Put everything except the parsley into a large pot and bring to a boil. Skim the scum off and then simmer for at least a day and even two days. The cartilage should have dissolved leaving the bones in a pile on the bottom of the pot. Add the parsley (you don’t have to chop it) and let it impart flavor and minerals for about 5 minutes. Let the stock cool a little then strain out the bones and other bits. Put the stock into the refrigerator overnight.
The next day, remove the fat which has risen to the top. You should now have a very nutritious, rich and thick gelatinous stock. Heat it just enough so that you can pour it into quart jars. You can also make broth ice cubes that you can use to enhance the flavor and nutrition of other meals.
Makes about 4 1/2 quarts (leave an inch or more of headroom)
My strainer is a 2 1/2 inches nylon mesh. I tried to find one like mine on the Internet, but so far I could only find a 2 3/4 inch one at Kitchen Fantasy. This size should work for wide-mouth mason jars. If anyone knows where to get the 2 1/2 inch strainers, please let me know.
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