Chicken stock is so very, very healthy for HubbyHubby and the whole family.
On a cold winter day, I heat it up and add whatever veggies I have on hand for a quick nutrient dense meal.
Here's what you need:
Here's what to do:
In a large stock pot place the chicken and cover with cold water.
Add the vinegar and let sit for 1/2 hour. This pulls out the minerals and calcium.
Next add all the veggies except for the parsley.
Bring to a boil.
Turn down to a simmer and cook, covered for 6 to 24 hours.
About 10 minutes before the stock is done, add the parsley. This adds extra minerals to the stock.
Adapted from Nourishing Traditions.
The Queen's Guide provides tips for women about: