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Chicken Stock + Soup

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Course Main Courses, Main Dish, Soups

Ingredients
  

Chicken Stock

  • 1 Chicken Back and Bones most flesh removed
  • 2 Onions large - chopped
  • 4 stalks Celery chopped
  • 4 Carrots chopped
  • Any sprinkling flavorful herbs (dried) Bay Leaves, Black Peppercorns, Dandelion Greens, Nettles, Parsley
  • Filtered water as needed

Chicken Soup

  • 1 Onion quartered and sliced
  • 2 tbsp Coconut oil expeller pressed
  • pinch Sea Salt
  • 3 stalks Celery half-moon cut
  • Remaining Chicken Parts from Chicken
  • 1 Lemon Juice of
  • 3 quarts Chicken Stock (from above recipe)
  • 1 tsp Sea Salt, Herbamare, or other Preferred Seasoning blend
  • 3 Carrots oval cut
  • Parsley to taste
  • Lemon to taste

Instructions
 

Chicken Stock

  • 1. Place all ingredients in a slow cooker, and cover with water.
  • 2. Cook on high for 8-12 hours, and on low for up to another 12.
  • 3. Once you feel it's ready to go, strain ingredients from liquid.
  • 4. Allow to cool and divide as needed. Use fresh stock for soup and place other into large ice trays; freeze and thaw, as needed.

Chicken Soup

  • 1. Place onions into large, heavy bottomed pot, on medium heat. Top with oil and pinch of salt. Let cook until barely translucent.
  • 2. Stir in celery. Cook until both are lightly browned but still firm.
  • 3. Place chicken parts, skin down, into pan. Let brown, flip, and leave until both sides are seared.
  • 4. Add lemon juice to de-glaze pan.
  • 5. Add stock and seasoning to pot. Let simmer, uncovered, until chicken is cooked all the way through. Be sure that texture is firm, flesh is opaque and no blood runs from leg joints.
  • 6. Remove chicken from pot and let cool. Add carrots to pot, cooking until tender.
  • 7. Once chicken is cooled, pull apart from bone. Add back into soup.
  • 8. Season and adjust as needed.
  • 9. Serve warm, topped with parsley and lemon.
  • 10. Store in air-tight, glass container, refrigerated, for up to 5 days.