Chicken Stock
Submitted by: KRISTA JONES, Love Columbia
Chicken stock, or bone broth is the base of many of our families most loved recipes. This freezer staple is so versatile and adds a richness to any dish calling for stock. My family refers to this a "liquid gold". When they are not feeling well, they know the power of the ingredients and its used for its medicinal properties. They have sipped on a cup of this many mornings before heading off to school. And we have given a lot of it away to friends and neighbors who were under the weather, home with a new baby or recovering from surgery. I hope that having it at your fingertips brings you as much comfort as it has for us.
Chicken Stock
Makes 12
Ingredients:
1 pastured whole chicken ( We use chickens from Honey Creek Farm in Hallsville)
3 stalks organic celery trimmed cut into thirds
2 organic whole carrots peeled and trimmed, cut into thirds
1 organic yellow or white onion quartered
1-2 sticks of dried kombu seaweed
2 Tbs Braggs Apple Cider Vinegar
Pink Himalayan Salt to taste
Fresh ground black pepper to taste or 1/3 c whole peppercorns
Fresh Organic Parsley
Instructions:
Instapot Instructions:
Add all of the ingredients to the Instapot. Add water to the highest fill line. Pressurize the Instapot for 1 hour and 30 minutes. Release the steam and prepare to strain the broth. I recommend double straining your broth. First with a large colander, then with a smaller strainer that will catch all of the unwanted bits and pieces from the broth. Set the chicken aside to cool, harvest the meat for the desired use. Prepare your containers for broth storage. I use mason jars, but there are many freezer storage methods out there. Do not fill the jars too full, as the broth will expand as it freezes. Fill each jar within 1 inch of the top, place the seal on top, and secure the ring to finish. Once the jars cool somewhat place them in freezer storage.
* When sipping this broth for medicinal purposes, steep it over the parsley or chop the parsley into the broth and it will act as a natural expectorant.
Crockpot Instructions:
The process is much the same. Fill the water level within two inches of the top of your crock. Add the ingredients as specified above and cook on high for 4 hours. Remove the chicken, harvest off the meat for future use adding all of the bones and connective tissue back into the crock. Add in more water, 1-2 quarts to ensure you get plenty of broth. Continue to simmer on low for 8 more hours. Then follow the directions above for straining and storing your broth.