Immunity Chicken Stock Recipe

I always have quart mason jars of stock in my freezer, ready to thaw for pasta, braises, rice, soup, and simply sipping. The most basic version of this recipe is highly nourishing, but now that I’m focused on protecting my family from an extra contagious virus, I’m adding some potent immunity-boosting ingredients.

Wild Terra is a wonderful herb shop in Los Angeles now offering order-ahead pick-up service. If you’re not in LA, Mountain Rose Herbs is an excellent online resource.

If you replace the chicken parts listed with breasts or legs, they should be removed once they’re cooked through. If you’re not down with chicken, omitting it makes a lovely veggie broth.

Note: Measurements are not important in this case. If you have extra carrots to use up for example, toss them in!

• chicken backs/necks/feet

• onion wedges and/or leek tops

• coarsely chopped celery

• coarsely chopped carrots

• a few parsley sprigs

• a few black peppercorns

• 1 dried bay leaf

Extra Immunity Boosters:

• 1 head of garlic sliced lengthwise

• splash of raw apple cider vinegar

• fresh sliced ginger

• fresh herbs - rosemary, sage, oregano, thyme

• dried herbs - oatstraw, nettles

• astragalus

Place all ingredients in a stock pot or other tall pot and cover with spring or filtered water. Bring to a boil and right away turn down to a very low simmer, like barely bubbling. Skim foam that collects on top and let it be for 2-5 hours.

Using a strainer, pour into another large pot or bowl. Throw away strainer contents. Let finished stock cool in the fridge before pouring into jars for freezer storage. I like to start my stock in the morning so I have time for a long simmer and thorough cooling before freezing.