Chicken stock is a health food

My own personal, almost totally unbacked up by science opinion is that chicken stock is a health food! maybe I am just decieving myself because I like it though. the best chicken stock looks like jello when it cools. this batch made 4 quarts that I canned and a bit more that I drank like tea! mmmm.

It IS health food! Chicken fat has anti-viral properties!!

(Though I can't remember where I read that. Hehe.)

I had heard that too but couldn't quite remember if it was a fad thing or a reputable source.  I have tons of chicken fat now (I skim most of it off) probably one + lbs worth and I am making more stock today! some of the fat may end up livening up the dog food for a while. It seems to keep a long time in the fridge but it would take a long time to use up all that fat just sauteing and making gravy!

nothing like momma's homemade chicken soup when your sick!!!  as far as i know, chicken soup is a healthy thing... and i've heard IF you utilize the feet as well, even more healthy...
i often will freeze and save up the bones, including shameless asking for them at friends houses   then make a stock when i have a good supply...
the dogs get the 'fat' and i'll can the rest...


cheers

it seems I had heard something about the feet also, but somehow after watching those chickens walk around and scratch through piles of poo looking for bugs.... I can't bring myself to put them in stock, they go to the dogs who enjoy them immensly.

I think the healthiest chicken stock is made from chicken bones! I save all my bones in the freezer, until I have almost a potful. Then they're defrosted, covered with water, and simmered for about a day on low.



The next day I skim and save the fat (makes heavenly biscuits) and pull the meat from the bones. I use the meat for a chicken pie or soup. The bones and stock go back to the pot, and I add chopped onion, celery, and carrot, and half-a-cup of vinegar. Then simmer on low for two more days. The vinegar dissolves the minerals and gelatin from the bones, making the stock nutrient dense and super healthy. Lastly, it's strained and canned at 10 pounds pressure, 20 minutes for pints and 25 minutes for quarts.



As Leah said, you know you've got good stock when it cools and looks like gelatin!