Saturday, January 5, 2013

Chicken Stock - In the Crock

Chicken Carcass from roasted chicken
1 bell pepper
3 carrots
4 cloves garlic
3 stalks of celery
1 whole onion
1 sprig of oregano
1 TBS apple cider vinegar (this is to maximize the mineral absorption from the chicken, let it sit for an hour then heat)

Cook on low, then strain over a sieve.

Salt and pepper and add more seasonings to taste

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