Magic Meal Planner

1 whole free-range chicken, or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings

gizzards from 1 chicken (optional)

4 quarts cold filtered water

1 Tbs vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery sticks, coarsely chopped

1 bunch parsley

1. Put chicken parts in large stock pot (if using whole chicken, cut up into parts)
2. Chop vegetables coarsely (except parsley) and put in pot
3. Pour water over & add vinegar
4. Cover pot and let sit for 30 - 60 minutes (the vinegar draws out minerals from the chicken and vegetables during this time)
5. Bring to a boil, skim the scum that rises to the top
6. Reduce heat and simmer for 6-24 hours (the longer you cook, the richer and more flavorful it will be)
7. 10 minutes before finishing, add parsely (adds additional minerals)
8. Remove chicken bones (and meat, if using whole chicken) with slotted spoon.  Let cool, and then pick off the meat and either freeze for later use, or use immediately in other dishes (such as chicken salad, or fajitas, etc).  Give the bones to your cat or dog (they will be very soft).
9. Let the stock cool, then strain and refridgerate to let fat rise to the top.  Skim fat off, and then use for other dishes (soups, etc) or freeze for later use.  I use freezer bags to freeze mine, but you can also use tupperware, etc.