A Stock Making Tutorial, Part 1

There is absolutely nothing a wonderful as home made stock. (Well, there are things more wonderful, but stay with me here.)

The benefits are great. You can control the ingredients, there are no preservatives, and it actually helps your immune system--especially when you add zucchini.

It's also CHEAP, baby!! I'm talking practically FREE here. I like free.

Since we just finished a roasted chicken last week, I'm going to toss its carcass into the stockpot and make up some stock (also known as broth.) I've also been collecting vegetable "stuff." This go-round I have broccoli stalks and leek tops. I'm also going to throw in some zucchini for its health input. Any time you prep ANY veggies, you can save the unused parts in the freezer until it's time to make stock.

First, throw everything into a big pot. You can also make this in a large crockpot.

Next, fill with filtered cold water to the top. The next step is CRITICAL. Add 1 Tablespoon of Apple Cider Vinegar WITH "the mother." The vinegar leaches the calcium out of the bones and into your oh-so-healthy broth/stock. Let it sit for 30 minutes.

Now it gets REALLY difficult.

• Add 3 T salt (if desired)
• Bring to a boil.
• Turn to low/simmer.
• Let simmer for 12-24 hours.

Did you break a sweat? No?

Good, 'cause NOW you will!

After the 12-24 hours of simmering, let cool.

Now go to PART 2.