1 whole free-range, hormone-free chicken
Gizzards from one chicken (optional)
4 quarts cold filtered water
2 tablespoons vinegar
2 large onions, chopped
2-6 cloves of garlic, cut into quarters
2 carrots, peeled and chopped
6 celery sticks, chopped
1 bunch parsley
Place chicken in a large stainless steel pot with the water, vinegar, and all the vegetables except parsley. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover, and simmer for 6 to 24 hours.
The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional minerals and nutrients. Remove the chicken and reserve it for another purpose. Drain the vegetables into a colander, saving all the broth. To make fat removal easy, chill the soup and skim.
If desired, puree the cooked vegetables in a food processor and add the mixture to your broth. To make your bowl of chicken soup, take some broth, add some chicken pieces, salt and freshly ground pepper, and additional cold-kicking herbs like garlic, red pepper flakes, or curry powder. Create a soup that suits your tastes.
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