Making your own stock should be an easy routine, giving you a savory nutritious starter for all your soups, stews, sauces, mineral supplements etc. It is full of gelatin (extracted collagen for animal bones which is incredibly healing on the intestinal tract) easily accessible minerals and FLAVOR!
In crock pot or large stainless steel pot place chicken, beef, lamb, bison, or elk bones and cover with water. Pour in 2 Tablespoons vinegar (creating an acidic environment that helps the bones release minerals) and any vegetables (onion skins, carrot tops, celery hearts etc. ) and allow to sit for about an hour. Bring to boil and skin off any scum that may rise to the top. Bring to very low simmer and allow to simmer for at least 8 hours and up to 24 hours if you want thicker stock (the minerals will still be present in the stock after 24 hours but the gelatin begins to break down after about 8 hours). Strain out bones and vegetables. Store in fridge for up to ten days unless you re-boil the liquid. Or store in the freezer for longer storage.
Note: If you have access to chicken feet, by all means add them to the pot. Some say that is the key to the best stock! You can use a whole chicken but then your meat with be pretty dry (like shredded meat) so try collecting your bones throughout the week for stock use.
Note: I drink chicken stock as often as I can for restoring my intestinal tract and for my mineral needs. With a little sea salt added to my warm cup of stock, it is so soothing and tasty. 1 Cup of stock provides your daily mineral needs.
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