Soup stock - One of the best things out there for you! When done right, it's jam packed with vitamins and minerals in an easy to digest form! I use the chicken stock recipe from Nourishing Traditions, and usually add my own twist depending on what veggies I have in the fridge that need to be used up.
Basically, after you've finished cutting up your raw chicken, you take the leftover carcass and toss it in a pot with filtered water, a couple tablespoons of vinegar, and veggies. In this pot I put carrots, celery, parsley, onion and spinach. You let it sit out for 30 minutes to an hour, and then bring it to a boil. Then you remove any scummy stuff that rises to the top, turn down the heat, cover it with a lid and let it simmer for the next 6 - 24 hours. The longer you simmer it, the better it will taste.
Once it's done cooking, you can strain it (keep any leftover meat on the bones - you can use it when you make soup!) and then freeze/can/refrigerate it until you're ready to make soup!
If you want more detailed instructions, I recommend you buy the book!
"Why is chicken soup superior to all the things we have, even more relaxing than 'Tylenol'? It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives... and parasites. Chicken soup... heals the nerves, improves digestion, reduces allergies, relaxes and gives strength."
~Hanna Kroeger, Ageless Remedies from Mother's Kitchen.
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