CHICKEN STOCK NUTRIENTS RECIPES

Steps:

• Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
• Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
• Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
• Strain the stock through a fine-meshed sieve. Let cool.
• Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Steps:

• If your chicken feet still have an outer membrane, you’ll need to remove it. In a stock pot, add chicken feet and apple cider vinegar, and fill with water until feet are covered. Bring to a boil, then reduce to a simmer for 10 minutes. Strain and blanch the feet in cold water, allow to cool, then pull off the membranes.
• Add the chicken feet to a stock pot.
• Add filtered water until the feet are covered and bring to a boil.
• Reduce heat to a simmer and skim off any scum that rises to the top with a spoon.
• Add the ginger, rosemary and salt. Allow to simmer on low heat for 12 or more hours.
• Remove bone broth from the heat and allow to cool. Strain the liquid into glass jars and serve immediately or chill in the refrigerator.