It’s worth it to make your own chicken stock. It is not difficult & you will know what is in it. Make up a batch & store it in containers in your freezer to have on hand. I got this recipe from Nourishing Traditions by Sally Fallon. It is “the cookbook that challenges politically correct nutrition and the diet dictocrats”.
1 whole free-range chicken or 2 to 3 lbs. of bony chicken parts, such as necks, backs, breastbones & wings
gizzards from one chicken (optional)
feet from one chicken (optional) ….no I didn’t add feet or gizzards to mine
4 quarts filtered water
2 Tb vinegar (apple cider is healthiest option)
1 large onion, coarsely chopped
2 carrots, peeled & coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley (I didn’t have any but I bet it would be great)
Cut chicken apart into several pieces. Place chicken or chicken pieces in large stainless steel pot with water, vinegar & all veggies except parsley. Let stand 30 mins to 1 hour. Bring to a boil, & remove scum that rises to top. Reduce heat, cover & simmer for 6 – 24 hours. The longer you cook it, the richer & more flavorful it will be. About 10 mins before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove chicken with slotted spoon. Let any meat you want to keep cool & remove it for other uses such as casseroles, enchiladas, etc. Strain the stock into a large bowl & reserve in your refrigerator until the fat rises to the top & congeals. Skim off this fat & reserve the stock in covered containers in your fridge or freezer.
Variation: Turkey Stock & Duck Stock
Prepare as chicken stock using turkey wings & drumsticks or duck carcasses from which the breasts, legs & thighs have been removed. These will have a stronger flavor than chicken stock & will profit from the addition of several sprigs of fresh thyme, tied together, during cooking.