24 hour chicken stock

This is how I make my chicken stock. It may not be the best way, but it works great and fits in with my busy schedule.

On grocery day, I usually buy a rotisserie chicken. Yes, I am aware that this is not the most healthful chicken in the world, but I currently can't shell out the $$ for pastured birds. We use the chicken for a couple of meals...usually one supper and one lunch (It's great for chicken and dumplings!). Then I stick he carcasse in the crock pot, cover it with water, add a splash of apple cider vinegar and set it on low for 24 hours.

Most people add onion, carrot and celery, and sometimes parsley at the end. It probably adds to the nutritional value and flavor, but frankly, I just don't have time to mess with it.

After 24 hours, I turn the crock pot off and let it cool. Then I strain it into a container with a wide opening. I have some plastic pitchers that hold half a gallon and work really well. Stick it in the fridge overnight to let the fat rise to the top and solidify. Skim the fat and pour (or spoon, depending on how well the stock gelled) the stock into quart-sized zip-loc bags. Lay flat on a cookie sheet and stick in the freezer until frozen solid.

I like to use the zip-locs because they stack easily in the freezer. I normally try to use as little plastic as possible, but this works really well for me and again, I am not striving for perfection here.

I use most of my stock in soups and stews and to cook beans and rice. The recipe in Nourishing Traditions for coconut chicken soup is sooo good and so easy. It's just chicken stock, coconut milk, lemon juice, fresh ginger and salt. I love to drink it from a mug when I'm feeling under the weather. Or anytime, for that matter!