For some, a warm cup of chicken stock has replaced their morning cup of coffee. It’s THAT good. Rich and restorative, without the jitters.
What’s more — once you , you realize there’s nothing quite as versatile as a whole bird.
For example, besides a morning cup of broth, you can pack away meat for use in other recipes throughout the week, like Teriyaki Chicken (AIP) . Transform the carcass into chicken stock to make the base of your Chicken Zoodle Soup . Or use bits of leftover meat in a morning hash .
Basic Chicken Stock and Shredded Chicken
- 4 lb whole chicken
- 2 qt filtered water, more or less depending on the size of your crock pot
- 1 tbsp. apple cider vinegar
- If frozen, allow chicken to sit submerged in a bath of cool water over-night to defrost.
- Remove chicken from packaging, remove giblet bag from cavity, and rinse chicken well under cold water.
- Place the chicken and giblets into a crock pot or pot.
- Fill with filtered water to cover 3/4 of the chicken.
- Cover and cook on high for 3 hours, or until chicken is cooked through (no pink).
- Remove the chicken from the water, leaving giblets.
- When the chicken is cool enough to handle, remove all of the meat using your fingers (gloves optional) and set aside for this week’s recipes.
- Replace the bones and skin back into the pot with the giblets and liquid.
- Add apple cider vinegar you may have reserved.
- Cover and cook on low for a minimum of 6 hours up to 24 hours or until the bones crumble when pinched.
- Carefully strain the broth through a fine metal sieve and discard the bones.
- Use the broth immediately, store in the fridge for about a week or freeze for future use in ice cube trays for quick defrosting.