|
Recipe by:
The Weston A. Price Foundation
Courtesy of Sustainable Table ® Ingredients:
head, neck, feet and wingtips of 1 free-range chicken
giblets from 1 free-range chicken
1/4 cup vinegar
1 organic onion, peeled and chopped
1 organic carrot, peeled and chopped
3-4 sticks celery, chopped
several sprigs parsley and fresh thyme, tied together
filtered cold water Directions:
Place chicken parts in a 1-gallon pot with vinegar, vegetables and herbs. Add about 3 quarts filtered cold water. Bring to a simmer and skim off any scum that rises to the surface. Cover and simmer several hours, skimming occasionally. Let cool and strain into a bowl or pitcher, reserving the giblets. Refrigerate and remove congealed fat (which can be added to fat rendered to make schmaltz). Notes:
More recipes can be found at their website: http://www.westonaprice.org/ Recipe Number 128 added on 2006-11-08
| 
