Easy Recipe
Prep Time
10 minutes
Cook Time
3 hours
3 Quarts

Every time we roast a chicken I make homemade chicken stock from the leftover bones and skin. The stock in these photos was made from a locally raised, pastured organic chicken that was rubbed with salt, and then roasted. I pour my stock into glass mason jars and freeze the majority of it right away. This way my freezer is continually stocked with fresh, homemade, organic stock. Use stock to make soups and stews, or to cook whole grains. You can add it to mashed potatoes, sauces, or basically anywhere a liquid is needed for a savory dish. The vinegar in the stock is needed to help extract the minerals from the chicken bones. The stock won't have a vinegary taste as long as you don't add too much. 

Read more about this recipe on the blog.

How to Make Chicken Stock with Nettles

1 chicken carcass
1 large onions chopped
1 leeks chopped
1 heads garlic cut in half cross-wise
4 celery stalks chopped
2 carrots chopped
½ bunches parsley
2 cups fresh nettles
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoons whole black peppercorns
2 teaspoons Herbamare
2 tablespoons raw apple cider vinegar
12 cups filtered water