Chicken Stock

If you add a big glug of vinegar at the start of the cooking of your stock/broth it will draw calcium out of the bones and it seems to be a generally good way to get the gelatin out of the cartilage of the bones. I thought it might have a vinegar taste but the calcium neutralizes it after the long cooking times. I also make chicken stock out of raw chicken carcasses and pressure can the result for a shelf stable broth I can use at will without thawing.

No.

I was just thinking how great this recipe looked with the addition of the lemon, and now you've convinced me to try this. And I think I'll 'google' Joette Calabrese as well, as I've not heard of her till now.

Joette is actually a Homeopath. She has an amazing blog. It's nutrition meets homeopathy. Many people think homeopathy is silly, but its actually quite amazing and powerful!

Anne, I was buying chicken and turkey wings too. Crazy prices. Now, I buy whole chickens and save the neck, back and wing tips for stock. Then I cook the half chickens or sometimes cut them up further. Two chickens and I have enough for stock.

A whole new world of goodness has opened to you. Here are some tips:

1 - If you want to do a stock once a month, but have chicken once or more a week, you can break the carcasses down, (to save space) and toss them into a strong plastic bag or bucket, (like an old ice cream bucket). Then when you have the time, you can do a big stock. If you don't have one, you'll probably end up buying a stock pot.
2. After you've made a big stock, whatever you're not using right away, you'll want to freeze. So think of which containers you'll use ahead of time. If you're using plastic, you need to well-cool the stock before pouring it in. I like 'week' shaped jars, because they can take the heat, and leaving a bit of headroom, so the liquid doesn't break the glass when it expands while freezing.
3. You can freeze some of the stock in small snack size freezer bags, or the smaller size canning jars for making gravy - you're then not having to thaw a big thing to make a small thing.
4. Label the containers with freezer tape (it doesn't fall off in the freezer like other tapes do) and sharpie. Trust me - you might think you'll remember what kind of stock it is, but….
5. The stock recipe we got here, (thanks Cara!) is a great basic. So say you've got 6 batches of the same basic stock in the freezer. To change the flavour at the time you're making your soup, you can add the usual herbs, wine - so many ways. If you're not sure it'll work, do a little taste test: just take, say, a 1/4 c. out and add a tsp. or so of what you're thinking of adding.
6. I usually do my stock making the day before, or on, garbage day, so the bones aren't hanging around in the garbage can, especially in summer.

Christina, the instructions for adding the lemon are in Step 4....

I see them. I meant what is the benefit of the lemon? I've never seen this before and am curious about it.

Hi Christina! The lemon is totally optional, I always add it to my stocks because I like the brightness it adds. Be warned, it does make your stock cloud slightly, and you have to be careful to put it in at the very end (too long and the rind will make the stock bitter).

Thanks Cara! I appreciate the info. I was worried about the bitterness, but I do love citrus, so I will keep your tip in mind. :)

Cara, you rock.
I really appreciate these lemon tips.
I'd never thought of doing this, even though a greek soup, Avegolemono, was always a favourite. Who cares if it's a bit cloudy, when it tastes so darn good?!