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Chicken Stock the Healing Elixir of Cold and Flu Season

Chicken Stock the Healing Elixir of Cold and Flu Season

There is no better chicken stock than one made a home with love and care and starting with a whole chicken.  It is best to use an air-chilled chicken of the highest quality available.  By using an air-chilled chicken, one can avoid the chorine water that is used to cool down chicken in the USC after slaughter.  The chlorinated water can also be used to package/ preserve chicken for long storage and can be 2% of the total weight of the bird in the store.  Since you will be using the whole chicken and simmer out all of its delicious nutrients, air-chilled chicken is key.

Butchering a chicken can be a daunting task, but with the right tools and knowledge, it is a manageable and rewarding experience. If you want to learn how to butcher a chicken, here is a step-by-step guide that will walk you through the process.

Start by gathering the necessary tools: a sharp knife, a cutting board, and a poultry shears. It’s also a good idea to have a soup pot or other container nearby to collect the offal (giblets). Make sure your working surface is clean and well-lit.

To remove the legs and thighs, make a cut just above the thigh joint and separate the leg from the body. You can also cut through the joint using poultry shears. Repeat this step on the other side.

To remove the wings, cut through the joint where the wing meets the body. Repeat this step on the other side.

To remove the breast meat, make a cut just above the breastbone and use your fingers to separate the breast meat from the bone. Repeat this step on the other side.

Finally, your chicken is ready for further processing, packaging, or cooking.

Chicken Stock Recipe:

Ingredients:

1-2 Whole Chickens butchered and skinned.

Washed vegetable scraps (as available)

2 tbsp apple cider vinegar

1 tbsp sea salt

4 liters clean water

2 tsp black pepper

2 tsp herbs du province

1 tbsp onion powder

Instructions:

Separate the desirable meat from the skin, cartilage, and bones.

Place the offal, skin, cartilage, and bones into a large pot and cover them with a small amount of apple cider vinegar and sea salt.  The vinegar and salt help release the nutrients into the stock.  Do not add the liver to the stock as it will impart a gamey flavor.

Add any available vegetable scraps but avoid strong flavors that may overpower the stock like asparagus, broccoli, or cauliflower.

Bring heat to medium and let the chicken pieces start to brown.

Ad desired spices, black pepper, herbs du province, and onion power are a great base.

Fill the pot three quarters full of clean water and cover with a lid.

Bring the contents of the pot to a simmer and simmer on a low hear for minimum 3 hours.

Let the stock cool enough to handle.

Strain the solids out of the stock and toss them away.

Store any extras chicken stock on glass jars in the refrigerator.

This Post Has 3 Comments

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