Recipe - Chicken Stock

• 1 gallon Reverse Osmosis / Distilled / Filtered Rain water
• 1+ whole Chicken carcass, picked clean, chopped to break bones
• 2 large Onions, peeled, cut in half
• 2 large Carrots, cleaned, cut lengthwise, cut in half (4 long pieces)
• 2 stalks Celery, with leaves, cut lengthwise, cut in half (4+ long pieces)
• 4+ whole Mushrooms, any non-white
• 4 cloves Garlic, peeled, whole
• 1 bunch fresh Parsley (or 1/4 cup chopped)
• 1 Tbs Oregano
• 1 Tbs Marjoram
• 1 tsp Basil
• 1 Bay Leaf
• 1 pinch Cinnamon
• 1 pinch Cayenne

Put everything into a large pot and bring to a boil. Reduce heat and simmer for two hours. Turn off heat, let cool for at least an hour, and then place in the refrigerator overnight.

Remove from refrigerator and skim off congealed fats. Pour through a fine strainer and return stock to refrigerator for an hour so the remaining sediments settle.

Remove stock from refrigerator and slowly pour into another vessel taking care to not disturb sediment.

Soup and Stew Thickener

Take these from the strainer. Remove bone fragments off of them, but otherwise do not rinse.

• Onions
• Carrots
• Celery
• Mushrooms
• Garlic
• Parsley

Place in blender and puree. Refrigerate or freeze for later use.

Excess Item Disposition

Fats: Use in other recipes in place of oils. Make soap.
Sediments: Add to compost, garden, or yard. Dry and use for Terra Preta.
Leftover Strained Items: Add to compost. Dry and use for Terra Preta.