Chicken stock

• 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings (Note: Free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.)
• gizzards from one chicken (optional)
• 2-4 chicken feet (optional **)
• 4 quarts cold filtered water
• 2 tablespoons vinegar
• 1 large onion, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch parsley

** In NZ, chicken feet are sometimes available in supermarkets or oriental food markets. For free range organic, ask your nearest supplier of Heuvel organic chicken to order some in for you. They may come with the leathery skin still on and look a bit dirty. Soak them in hot water for a few minutes, and the skin will slip off. You might also want to snip off the toenails with a pair of kitchen scissors.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals. Skim off the fat and save for roasting vegetables. Store the stock in covered containers in the fridge or freezer.