Nettle Chicken Stock
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.