Soup Stock – Chicken

Description

Frozen – Whole chicken parts are cooked down for 24 hours in a large pot of water with added Celtic sea salt and a 1/2 cup of MHOF apple cider vinegar. Bones are removed and the meat, fat, skin and cartilage are pureed with the cooled cooking liquid in a VitaMix, then packed in quart plastic containers and frozen. Chicken stock is made from old layers and meat bird feet