How to Make Delicious and Nutritious Chicken Stock?
• The best chicken stock is made from chicken feet, neck and wings. Choose farm-raised, grass-fed, free-range and organic chicken instead of commercially-raised battery chicken. Organic chicken is healthier, flavorful and antibiotics-free, without synthetic hormones and genetically modified organisms. • Start stock making with cold filtered water. This helps extract more collagen in the bones which turns into gelatin when simmering in water. This gives the stock more body. • Cut and expose the chicken bones to allow collagen released from marrow bones and forms gelatin in the stock. This gives the stock wonderful viscous quality, flavors and nutrients. • Roasted vegetables and bones make a darker and heartier “brown” stock. Roasting onions especially imparts terrific flavor to the stock rather than raw onions. Roasted bones, necks and feet made a concentrated, rich and clarified gelatinous stock. • Add some raw vinegar (e.g. white or raw apple cider vinegar) to cold water and soak them
