Taking Stock in Stock

by Kristin Clara

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I’m home recovering from the flu, the kind of flu that leaves you with no dignity and sees you at 3:00 A.M. on your bathroom floor begging for death. I think most of us have been there. That kind of illness takes a heavy toll on our bodies (and our emotions) and so often we feel we can’t take the time we truly need to recover. In our crazy lives, the luxury of time is often the most elusive.

One of the best ways I know how to ease my body back from the shock of an illness is with homemade chicken stock. It’s being called bone broth now, but stock has been a big part of our world’s food source for as long as there have been people gathering around fires and throwing bones and vegetables into a pot. When we began eating for convenience (ironically because we had less of that precious time) we lost so many healing traditional foods.

There have been many articles written about the healing properties of stock and many excellent recipes. I’m not going to repeat them here…I’m just going to tell you that for me, nothing feels more comforting than a steaming mug of broth when I’m physically or emotionally vulnerable. And that it’s alright to slow down before our bodies make us.

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  • Chicken Stock

  • Ingredients

    Instant Pot

    2-3 chicken carcass’… I freeze the leftovers each time I roast a chicken until I have enough for stock. Alternatively I use fresh chicken wings and legs, you just have to be careful and wash the chicken parts if using raw.

    2 TBSP apple cider vinegar

    2 onions cut into rough pieces

    2 carrots cut into rough pieces

    2 celery stalks cut into rough pieces…don’t forget the leaves!

    1 TBSP Black Peppercorns

    Herbs, I like dill (1 tsp), parsley (½ tsp), rosemary (½ tsp) and bay leaves (2).

    1 TBSP salt

    Filtered water to cover to the ⅔ mark (about 10 cups)

  • Directions

    Place chicken and other ingredients into the Instant Pot and cover with the filtered water until ⅔ the way full.

    Select the “soup” setting

    Select low pressure

    Manually change the time to 119 minutes (it won’t let you do 120).

    Once stock is done cooking, allow the pressure to release on it’s own…this will take about another half an hour. If you get antsy you can release the pressure manually after a while…it’ll be fine.

    Strain all solids out of the stock and let it cool.

    Once cooled you can store it in the refrigerator for about 4 days, or freeze it for up to 6 months.

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