There is more than comfort that comes with a bowl of chicken soup; it’s a steaming brew of nourishment that our bodies instinctively crave. You can easily put together a wonderful stock with leftover bones from whole turkey, chicken or beef, along with vegetable scraps like onion and celery ends, parsley stems, and carrot and potato peels. The vegetable and herb scraps add a rich flavor while also enhancing the cooking pot with nutrients.
3-4 pounds chicken and/or turkey bones (Note: Chicken and turkey necks, feet, beaks, and other cartilage offer the healing benefits of gelatin. Meaty pieces can be added for additional flavor.)
Your choice of veggies or veggie scraps (such as onions, carrots, garlic and celery)
Choice of fresh or dried herbs (such as parsley, rosemary, thyme and bay leaves)
2 tablespoons apple cider vinegar
Note: Keep a freezer bag in your freezer and add vegetable discards whenever cooking to create a useful batch of ingredients for making soup stock.
- Roughly chop onions, carrots and other vegetables; place in crockpot. Avoid brassicas (which add bitterness) and beets (turns stock red). Crush garlic by pressing the flat blade of a knife down on the clove with the palm of your hand. Cloves can be used whole with skin. Stalks of vegetables, onion skins and other unused veggie bits can be added to stock.
- Place all veggie bits in crockpot. Add fresh herbs whole. Add bones, cartilage and meaty pieces.
- Fill with filtered water and apple cider vinegar. Set crockpot on high for one hour, and then reduce to low for 24 hours.
- Filter the broth through a sieve. Cool and remove solid layer of fat on top.
- Add salt and seasonings to taste. Broth can be refrigerated for up to a week or frozen for later use.