Chicken stock or bone broth is amazing stuff. It's so delicious and makes anything that calls for chicken stock or bouillon so much better! It also is crazy nutritious- The Gut & Psychology Syndrome book says, "Meat stock aids digestion and has been known for centuries as a healing folk remedy for the digestive tract. Also homemade meat stock is extremely nourishing; it is full of minerals, vitamins, amino-acids and various other nutrients in a very bio-available form." So ya, it's awesome. There are slightly different techniques you can do but here's what we like-
(This was from a giant pot we made from 2 chicken carcasses)
Whole Chicken or chicken bones
1-2 Tblsp vinegar (I usually do apple cider vinegar)
Salt- probably a couple Tablespoons, I just sprinkle it in (really you can add salt anytime).
In a large pot put in your whole chicken or chicken bones. Cover with water a few inches above chicken and add vinegar & salt. Let sit for 30- 60 minutes (this helps leach out minerals from the bones). Bring to a boil, cover the pot and reduce the heat to low. If using a whole chicken remove the meat after about 2 hours (so the meat will not dry out) but allow the bones to simmer for 6-24 hours (longer is better for higher mineral and gelatin content of the stock). We usually have done for 24 hours but I just heard that the gelatin content goes down after 12 hours so that would be ideal. Then strain the stock into a pitcher and discard the bones or skin leftovers. I like to put the stock into pint bottles so they are around 2 cups which is nice to use in recipes or for Top Ramen noodles or vegetable soup for lunch. This will keep in the fridge for a couple weeks or in the freezer.