Use all chicken parts for the soup, but save the thigh meat and add last to the top of your soup. After a couple of hours, I remove only the thighs and reserve the meat to add back when making soup. I take the thigh bone and pound the bones. Return the bones back into the pot. Nourishing Traditions Author, Sally Fallon taught me this method years ago! Pictured below are all the parts. See the feet? My Nana Rose taught me to add the feet for added nourishment and gelatin.
Chicken Stock Recipe:
USE all parts of the chicken’s bones with skin
6 organic backs (2 lbs.)
6 organic legs (2 lbs.)
12 organic drumettes or wings (about 2 lbs)
6-8 organic feet (about 1 lb.)
4-6 organic thighs (about 2 lbs.)
2 large onions rough chopped
4 celery ribs with some leaves from the inner stock
Entire head of garlic clove smashed, unpeeled is fine too!
1-2 bay leaves
1 Tbsp. Celtic sea salt
Fresh Parsley and Dill
Place washed chicken parts, all but thighs in a stock pot. Next layer all vegetables over chicken parts. Place thighs over vegetables. Add spices and seasonings. Cover with water. Do not fill water to top, really just cover the ingredients with water. Once done, dont touch or stir.
Bring stock to a boil. Partially cover and let simmer for up to 20 hours. I like to “put up” my stock in the afternoon and let it simmer all night. Ohh how the house smells so yummy!
In the morning separate all the bones, meat and veggies. Save the onions, leeks garlic and carrots to later puree and add back into 4C of stock for a warming veggie soup. Refrigerate and or freeze any leftovers for later soup makings.Use the chicken meat to add to soup, make enchilada’s, fajitas, or a yummy chicken salad or pasta dish. Lots of ideas to use your chicken.
To make matzo balls: /matzo-balls-2/
This soup truly is the foundation for an amazingly nourishing cleanse, stock for matzo ball soup, or for anytime you feel the desire for a nourishing cup of soup! We drink the stock like tea while CLEAN-ing!
Full recipe for Healing Chicken Soup