There’s no comparison between homemade chicken stock and stock poured out of a can. The flavors are much deeper, and the quality of nutrients far surpasses anything you’ll find wrapped in aluminum. Chicken stock serves as the foundation for many holiday recipes and while you may find it at the store, nothing beats the real thing.
While a whole chicken is preferable, a carcass works well too. Many times I roast a chicken, serve it for dinner, then use the carcass to make broth. It’s a small way to stretch your budget without sacrificing nutrition.
Now is a good time to cook up some stock so you’ll be ready for the festivities. Don’t be intimidated by a making your own stock. It’s quite simple. Put all the ingredients in a pot and simmer. That’s it!
Homemade Chicken Stock
If you like other herbs like sage or thyme in your chicken stock, feel free to add a few sprigs to the pot. I prefer simmering it for 24 hours to draw as many of the nutrients out of the chicken as possible. I usually make my pot of stock on the weekend when I’m home so I can let it simmer for a full day.
Makes approximately 2 quarts
1 (3-4 pound) chicken, preferably pastured
1 stalk celery
1 large bunch parsley
2 bay leaves
1 head of garlic, cut in half
1 large onion, cut into quarters (don’t worry about peeling it)
2 tablespoons Celtic sea salt
1 tablespoon vinegar
Place all ingredients in large stockpot. Add just enough water to cover. Bring to a simmer over medium-low heat, about 30 minutes. Skim foam off the top, lower heat to low, then let simmer for 8 – 24 hours, with lid ajar.
Strain broth. Use the cooked chicken in soup, a casserole, salad, etc. After the broth is cool it should gelatinize, but don’t be alarmed. This is a sign the nutrients were pulled out of the chicken. Store in the refrigerator for 1 week or freeze for 3 months.
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