Team Bettendorf in Missouri

Chicken Stock. Part 1

So it was requested that I start with some basic yet staple foods you would find in Nourishing Traditions.  I can't think of anything that is more of a staple food than a basic soup stock.

Things you will need:

1-2 Whole chickens

Gizzards (optional)

Chicken Feet (optional)

4 quarts water

2 T vinegar

1 large onion coursely chopped

2 carrots peeled and coursely chopped

3 celery sticks, coursely chopped

1 bunch parsley

Here is Junie doing the first steps.

Rinsing the chickens

Check inside to make sure there are no gizzards or neck.

Put the chickens in the roaster pan.  We have a roaster oven that cost $28 at WalMart.  We use it in the garage to keep from heating up the kitchen.  If you don't need to cook two chickens at a time or don't mind the heat you can bake in the oven.  A crockpot in the garage might work as well.  I'm not sure if you can cook dry stuff in a crockpot.

After you have seasoned your chickens to your liking (I don't put anything on mine) you start them to bake at 350 and 20 minutes for every pound.

Now you are half way to your yummy chicken stock!!

Btw, I will be doubling all my recipes on here but I will be posting the correct amounts that are found in the book.  So if the book says 2 cups I'll post 2 cups but my pictures will show 4 cups.  Just so you all don't get confused.

Let me go check my stock that has been simmering all night and I'll update here in a moment with the finishing processes.

Great

{ 10:19, Monday, October 8, 2007 } { Posted by Chas }

This is GREAT Katie! I look forward to trying this out!
Thanks!
I might have to get me one of those roasters!
Chas

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{ 10:34, Monday, October 8, 2007 } { Posted by erika }

This is basically what I do for "Crockpot Chicken" only I quarter an onion to put in the cavity while it cooks on low in the crockpot for 10-12 hours. It's soooo tender it falls of the bone! I'll take the leftover edible parts of chicken and marinade them in teriyaki sauce and have that the next night with some stir-fry rice and veggies. Then the next night you can make a veggie soup with the stock. Talk about some frugal dinners!

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{ 11:36, Monday, October 8, 2007 } { Posted by Kitty }

This sounds so good. Every now and then I make a pot of stock to put in the freezer. I use it for just about everything I cook.
I also went and visited your other site and checked out your camping pictures, looks like fun was had by all. Too preciouse.
Kitty

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{ 02:03, Wednesday, October 17, 2007 } { Posted by Anonymous }

Katie,

I found out about your cook along at Momma of Many's blog (Distinctly Different), and am hoping to participate as I am able. I made some turkey stock today, and posted about it on my blog at http://scottdomain.servehttp.com:8080/lwordpress/?p=516

Thanks for doing this! And I've been praying for your family since last February!

In Him,
Lori4squaremom
http://lori.scottdomain.com