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November 13, 2011

Homemade Chicken Stock

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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.

Homemade Chicken Stock via DeliciouslyOrganic.net

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!

Serves: Makes approximately 2 quarts

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. You can also make this recipe in the crock pot. Add all of the ingredients to the crock pot, set on low and let cook for 24 hours.

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Ingredients

  • 1 (3-4 pound) chicken, preferably pastured (you can also use a chicken carcass if you prefer)
  • 2 carrots
  • 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

Instructions

  1. Place all ingredients in large stockpot. Add just enough water to cover. Let sit for 30 minutes at room temperature. Bring to a simmer over medium-low heat, about 30-60 minutes. Skim foam off the top, lower heat to low, and let simmer for 3 hours. At this point, using a pair of tongs, remove the meat from the bones and set aside to use for salad, soup, etc. Continue simmering for an additional 5 - 24 hours, with lid ajar.
  2. Strain broth. 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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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Soups, Thanksgiving, Uncategorized | 156 Comments

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156 Comments

  1. Leanne

    November 13, 2011 at 8:25 pm

    If you use a whole chicken (not a carcass) is the chicken useless as far as eating now?
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    • Deliciously Organic

      November 13, 2011 at 8:30 pm

      Great question. You can use the chicken for soup, or for a casserole, in a salad, etc. (I'll make an edit to the recipe to include those instructions) Thanks for bringing that up!
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      • Leanne

        November 13, 2011 at 9:02 pm

        Awesome! Thanks so much!
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      • Karen

        November 1, 2013 at 12:11 pm

        Here is a tip I received from my nutritionist. If you are using a whole chicken with the meat on the bones, once the stock has cooked for at least a couple hours, remove the meat from the bones and store for later use. I simply remove the entire chicken, remove the meat and put the bones and skin back in the pot and continue cooking. By removing the meat early, the meat retains its moist and tender goodness. It also shreds nicely at this point and doesn't become chalky. Plus you don't have to wait till the broth is done to use the meat for another meal. :o)
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        • Joanna

          May 22, 2016 at 1:30 pm

          Wouldn't the skin make it rather greasy?
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          • Sarah

            May 30, 2016 at 9:15 pm

            I haven't noticed the skin making the broth greasy. I let the broth cool and skim off the fat, it is delicious.
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      • Sheila

        September 24, 2015 at 1:20 pm

        So the top gets gelatin on it. Do you keep that as part of what you want to eat or do you skim it off?
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        • Deliciously Organic

          September 25, 2015 at 8:33 am

          You keep it in. It has lots of fantastic nutrients!
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        • Dee

          March 31, 2019 at 6:50 am

          The whole pot of broth will turn to a gelatin like consistency once refrigerated. The fat will form a hard layer on top of that.
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  2. Annie @ Naturally Sweet Recipes

    November 13, 2011 at 9:15 pm

    I've been so interested in making my own chicken stock! This sounds easy enough. Thanks for the recipe!
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  3. Tonia

    November 13, 2011 at 9:15 pm

    I make a similar stock pretty regularly, but I don't usually care for the texture of the boiled chicken meat. Two things that I have found it is very tasty for: barbeque chicken sandwiches (just heat the meat up with your favorite home made barbeque sauce & serve on a keiser roll or similar) and chicken encheladas (heat 1 block cream cheese or nufatchel cheese in a sauce pan with 1 cup salasa, then add chicken & black beans. Heat through, wrap mixture in tortillas & lay seam-side down in a pan. Cover with enchelada sauce and bake at 350 for 20 mins. Top with shredded cheddar & bake 5 mins more or until cheese is melted & bubbly). They arre both simple & delicious! :-)
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    • Deliciously Organic

      November 14, 2011 at 12:02 pm

      Great ideas. Thanks!
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  4. Lisa Asiamah

    November 14, 2011 at 4:26 am

    How long would you recommend cooking in a crockpot for the same nutritional quality? Thanks.
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    • Deliciously Organic

      November 14, 2011 at 12:02 pm

      From my reading, I've read that if you keep it in the crockpot for 24 hours that is a sufficient amount of time to pull all the nutrients out.
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      • Karen

        November 15, 2011 at 7:20 am

        Be careful in the crockpot, in my case the liquid increased as it cooked, I ended up having to remove some of the liquid before it was done cooking. I prefer the stove top method, the broth was much thicker - gelatinized (healthier). ;o) I took some broth I had frozen to a sick elderly neighbor a month ago, she is still raving about it. Said it was the best tasting broth she has had in a long , long time. She ate it for lunch and dinner two days in a row and was feeling peppy and healthy.
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  5. Linnea

    November 14, 2011 at 4:39 am

    I recently did this for the first time and couldn't believe how easy it is. I had no idea all I was missing out on by only buying boneless, skinless chicken breasts!
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  6. Valerie

    November 14, 2011 at 5:24 am

    I do this with my crockpot. I usually wait until I have a carcass plus some extra other bones, or two carcasses. Just put it together before I leave for work and when I get home, there's a nice pot of stock that just needs to be strained and refrigerated. Super easy and that's one less thing I have to buy at the store! I portion mine into a silicone muffin pan and freeze, then pop them out and store in the freezer. The 1/3 cup portions makes it easy to throw into recipes as it is called for. And no added sodium!
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    • Deliciously Organic

      November 14, 2011 at 12:01 pm

      Great ideas!
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    • Laura

      November 4, 2016 at 3:05 pm

      How long will they last in the freezer?
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      • Deliciously Organic

        November 7, 2016 at 8:51 am

        3 months.
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  7. Bev Weidner

    November 14, 2011 at 7:34 am

    Homemade stock is my faaaavooorrriiittaaaaaaa. YUM.
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  8. C

    November 14, 2011 at 11:50 am

    My husband says I get more excited about making stock than I do the original meal (like Lisa Leake's crock pot chicken). Never again will I buy canned/boxed stock after starting to make my own chicken, beef, and turkey stock a few months back. I'm currently patiently waiting on a ham hock to make ham stock. What are the other herbs in your photograph? Thank you.
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    • Deliciously Organic

      November 14, 2011 at 12:01 pm

      I agree, the homemade is so much better. My favorite is making my turkey stock after Thanksgiving and using it in my loaded baked potato soup. Yum! The other herbs in the photo are sage and thyme.
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      • Kelley

        November 15, 2011 at 12:34 pm

        I hope you are going to share the loaded baked potato soup recipe!! please...
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        • Deliciously Organic

          November 15, 2011 at 4:30 pm

          It's in my cookbook. :)
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          • kelley

            November 16, 2011 at 3:19 pm

            Yea, I have your cookbook! So can I substitute something for the whole wheat flour? Arrowroot maybe?
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            • Deliciously Organic

              November 17, 2011 at 1:49 pm

              I'd replace the whole wheat flour with almond flour and add 1/4 teaspoon of unflavored gelatin to help it bind together.
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            • Deliciously Organic

              November 18, 2011 at 9:16 am

              I haven't tested it, but arrowroot should work. I'd use 1/4 cup instead of 1/2 a cup just so it doesn't get too thick. If you try it, let me know how it goes!
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  9. aida mollenkamp

    November 14, 2011 at 12:38 pm

    Carrie, I wholeheartedly agree that homemade chicken stock is well worth it. By the way, that is the most attractive photo of a raw chicken I think I've ever seen!
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  10. HeatherChristo

    November 14, 2011 at 12:39 pm

    homemade chicken stock is the best!! great recipe!
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  11. Lucy Lean

    November 14, 2011 at 12:52 pm

    I love making chicken stock - feels so warm and cozy as the house fills with the aromas - I sometimes reduce it right down and freeze in an ice cube tray - then can add water to these concentrated blocks of chicken goodness when needed.
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  12. marla {family fresh cooking}

    November 14, 2011 at 12:57 pm

    I have gotta do this soon. No excuses right?!
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  13. Diane@LongabergerLifestyle

    November 14, 2011 at 1:01 pm

    A roasted chicken was already on my menu for tonight....as was cooking my carcass tomorrow for a yummy chicken with rice soup! It really does stretch the dollar. But, even more....ever so tasty!!!
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  14. Sarah

    November 14, 2011 at 3:32 pm

    I have some simmering on the stove now. I saw this post this morning and went straight to buy a chicken! My husband isn't feeling well and this is just what he needs. So, if I simmer it overnight to draw out the nutrients, should I keep adding water to keep the chicken covered?
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  15. Nancy@acommunaltable

    November 14, 2011 at 6:13 pm

    This is a wonderful reminder that I need to make more stock - my stash in the freezer is almost gone! The pre made versions do in a pinch but they just don't have the flavor, body and "mouth feel" that a homemade stock does!
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  16. Kristina Vanni

    November 14, 2011 at 9:07 pm

    I agree, it is all about the homemade chicken stock! That is the way I grew up. If we had a roast chicken for dinner, we would stretch it into leftovers and then make stock out of the carcass when there was nothing else left. By the way, I really like how you took that photo. It is tough to photograph raw chicken!
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  17. Simply Complex

    November 14, 2011 at 9:40 pm

    I've made it twice, once from a whole chicken, and once from a carcass- I think I must be doing something wrong- I think that it tastes pretty bland. I use it anyway for the nutrition, but everywhere I look everyone says that it is supposed to taste SO MUCH BETTER. So, I'm frustrated- and the only thing I can think of is that I add too much water so maybe it is not flavored strong when I think it is finished??? I really wish I could taste someone else's homemade stock to see what it is supposed to be like. Grrr.
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    • Leigh

      July 10, 2016 at 2:48 pm

      If you would like a bit more punch in the chicken flavour, you can try roasting the main stock ingredients before you put them in the pot. Start with a carcass or cut up the chicken into parts. Cut up carrots, celery stalks (not the leaves), halve the onions. Put them all into a shallow roasting pan, and roast at 375 F for an hour. This will develop the browning reactions. I got this idea from Donna Hay, I think it was in her Classics cookbook. You could then continue with the directions Carrie gives above, or, once you've gotten to the simmering stage, put the whole pot into a 275 F oven for 10-12 hours. (The first time you do this, check the pot after a half hour or so to make sure it is bubbling slowly. You want to be sure the mixture is hot enough.) Carrie's recipe has given me a couple of new things to try in my recipe. Good luck to everyone in developing their own signature stock!
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  18. Frieda

    November 15, 2011 at 5:50 am

    I agree, homemade stock is waaaaay better! Make it from a left over rotisserie chicken and it's to die for. Have a pressure cooker?? Dust it off and make your stock in 30 minutes or less. Great post!
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  19. Magic of Spice

    November 15, 2011 at 10:50 am

    Homemade stocks are superior to any that can be purchased...lovely recipe!
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  20. Lori S.

    November 15, 2011 at 11:49 am

    The print link isn't working for me...
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    • Deliciously Organic

      November 15, 2011 at 11:54 am

      It's fixed!
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  21. Karin

    November 16, 2011 at 5:55 am

    Carrie, have you ever added rosemary? I've been doing that for about the last year and it adds a nice flavor. Looking forward to seeing you over Christmas! Karin
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    • Deliciously Organic

      November 16, 2011 at 8:14 am

      I've never tried rosemary. Great idea!
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  22. Nicole B

    November 16, 2011 at 6:05 am

    I'm going to try it!! Do I have to keep adding water throughout the simmer time?
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    • Deliciously Organic

      November 16, 2011 at 8:13 am

      As long as it's on a very low simmer you shouldn't need to add water.
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    • Deliciously Organic

      November 17, 2011 at 1:51 pm

      As long as it's at a very low simmer you shouldn't need to add water.
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  23. Christen

    November 16, 2011 at 7:03 am

    If you wanted to make vegetable broth would you just take out the chicken and add extra veggies?
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    • Deliciously Organic

      November 16, 2011 at 8:13 am

      Yep! That's all you have to do! Here's a good recipe for vegetable stock: http://www.thekitchn.com/thekitchn/how-to/basic-techniques-how-to-make-homemade-vegetable-stock-136725
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  24. Lisa Leake

    November 16, 2011 at 8:45 am

    I love homemade stock! Random question for you...if you freeze your stock, what do you think about defrosting it (to use in a soup) then freezing that soup? The stock would essentially be frozen twice, and I am on the fence if I should be doing this or not. Thanks! :)
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    • Deliciously Organic

      November 17, 2011 at 1:51 pm

      While I don't freeze meat twice, I do make broth, freeze it, defrost it, make soup, and freeze the soup. I'm not a scientist, but in my opinion I think it's fine.
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  25. Georgia Pellegrini

    November 16, 2011 at 10:55 am

    I'm a big fan of making my own stock. It's about as simple a process as can be, and the final result years beyond the store-bought stuff. This is the perfect time to do it too. Thanks for the reminder!
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  26. Kristin Conroy

    November 20, 2011 at 11:10 am

    Never used a whole chicken for homemade stock before...unbelievably yummy smelling in the kitchen right now:) I thought I might mention that a friend of mine who is a holistic health counselor says to wait to add sea salt until the very end. Salt restricts the release of collagen from the bones. However, because you're using the whole chicken, I don't know if that is a moot point. Just wondering! Thanks for the beautiful post Carrie! xo
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    • Deliciously Organic

      November 20, 2011 at 3:20 pm

      Interesting! I'll ask my nutritionist too!
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    • Sabrina

      November 25, 2011 at 7:39 am

      I took a 4 week cooking class at a culinary school. I was told the difference between stock and broth is simply adding salt. Stock shouldn't have salt, broth does. Stock is used to flavor dishes, soups, etc. Broth you can technically eat on it's own (because of the added salt).
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      • Deliciously Organic

        November 25, 2011 at 3:43 pm

        The difference between broth and stock is one is made mostly with meat (broth) and the other is made with bones and also sometimes meat (stock). (http://www.foodnetwork.com/recipes-and-cooking/chicken-stock-vs-chicken-broth/index.html) Salt is really just a personal preference. I'm an avid reader of America's Test Kitchen and they use salt in every one of their stock recipes so I'm going to stick with using a little bit of salt. The amount I choose to use in my stock does not make the stock salty, but I feel it helps deepen the flavor. There are many ways to make stock - this recipe is my favorite way to make it.
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        • Gayle

          November 3, 2016 at 5:34 pm

          Thank you for this response. I was wondering if the terms broth and stock were interchangeable or if the two were actually different things. (Obviously I'm not a dedicated cook.)
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  27. Delishhh

    November 21, 2011 at 8:30 am

    I think everyone should do homemade chicken stock it is simple and easy as you described, you can basically just put anything in a pot of water and you get a stock. However, you should try a few tweeks and i think it would give you a much better stock - always saute the vegetables for 5-10 minutes before you add any water or wine. Then instead of using 100% use 25% white wine and my secret ingredient is parsnip or even parsley root - gives awesome flavor to the stock.
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  28. Al Robbins

    November 21, 2011 at 8:38 am

    This is a wonderful version of what a chicken stock should be, and I add 10-12 whole peppercorns and a sprig of fresh rosemary when I make mine. I also use a couple or three more stalks of celery, but that is a personal taste thing I reckon. You can bottle it up hot in pint or quart jars and use it within a week or so. Has worked for me for several years now!
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    • Al

      November 21, 2011 at 9:58 am

      I should have added that you must refrigerate the stock once you bottle and cool it down some. It's good for a week to 10 days.
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  29. Stefanie

    May 8, 2012 at 6:56 am

    Hi there Carrie! Quick question, if you make stock with a carcass, have you found that it's much less flavorful than using the whole chicken? Thanks!
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    • Deliciously Organic

      May 8, 2012 at 9:48 am

      It might sound funny, but we actually prefer the stock without the meat best. It has a cleaner flavor.
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  30. Jen

    September 5, 2012 at 6:52 pm

    Just wondering, when you freeze the stock, what containers do you use? I'm trying to use less plastic. Thanks!
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    • Deliciously Organic

      September 6, 2012 at 12:23 pm

      I use mason jars. I make sure and leave a inch of space on the top and let the jars completely cool before storing them in the freezer. Also, glass pyrex dishes work really well.
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      • Marie

        October 7, 2014 at 5:09 pm

        Actually, Ball only recommends freezing in their straight-sided jars. So that would mean their wide mouth pint jars or their new wide mouth ones that I think are a pint and a half. But they do not have straight sided quart jars.
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  31. Brittany

    September 26, 2012 at 9:36 pm

    Hi there! If I use a whole raw chicken, how long should I let it simmer before the meat is fully cooked and can be separated from the stock that will still simmer?
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    • Deliciously Organic

      September 27, 2012 at 10:52 am

      I'd give it about 2-3 hours to let it fully cook before removing it.
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  32. Brittany

    September 27, 2012 at 12:23 pm

    Thank-you!
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    • Brittany

      October 9, 2012 at 4:26 pm

      One more quick question for you! Would my chicken lose any of the nutritional value if I roast it before using all the leftovers for stock?
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      • Deliciously Organic

        October 10, 2012 at 8:33 am

        Not that I know of. I sometimes roast the chicken, and then use the bones for stock too.
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  33. Shelly Stroud

    October 8, 2012 at 12:00 pm

    This is making me "eye" the chickens running around outside near the hen house.. LOL ... hmmmmm, might have to have the hubs bring me a fresh catch.. THe homemade stock sounds divine!!!
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  34. Jennifer

    October 8, 2012 at 6:22 pm

    I skimmed the comments and didn't see this, apologies if I missed. Is it ok to freeze bones and collect them overtime to use in stock? We eat a fair amount of bone in chicken but never enough to come up with 2-3 lb. I just wondered if there was a health reason not to freeze bones and use later?
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    • Deliciously Organic

      October 9, 2012 at 4:13 pm

      I also freeze them and don't know of any health reason not to.
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  35. Brook

    October 14, 2012 at 10:34 pm

    Hi! Newly converted organic mom here with 2 teenage boys and a tween who thinks she is 25. Do you have stock recipes with other meats as well? I am looking for a good organic one for ham. I assume it would be similar but not so sure about the flavorings/herbs and spices. I am making red beans and rice (we are cajun!) and am trying to add that ham flavoring to the mix organically. Thanks!
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    • Brook

      October 14, 2012 at 10:37 pm

      I forgot to add that my ham is grass fed and organic. Luckily i have a great local butcher!
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    • Deliciously Organic

      October 21, 2012 at 10:27 am

      I don't have one published, but I'd look at the Weston Price website for additional stock recipes. Fyi, I have an organic spice blend in my cookbook that tastes so much like Tony's! My Mom's side of the family is Cajun so I grew up eating etoufee, red beans and rice, and gumbo. Yum!
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  36. Danielle

    November 4, 2012 at 9:12 am

    Hey, Carrie! I recently found you and am obsessed (my husband is also a pilot in the Air Force, so I feel like we have kindred spirits:) with your great recipes (your cookbook is on my Christmas list) I just made this stock yesterday-my first time making any sort of stock and followed the directions perfectly, only the amount of liquid I got was disappointing, only two or so cups! it was a 4 lb chicken, and I covered it with water before letting it simmer for 12 hours. is that normal? help!
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    • Deliciously Organic

      November 5, 2012 at 7:54 am

      Nice to meet another pilot wife! :) I think your stove is heating too hot when it's on "simmer". The stove in our current home is like that so I bought a flame tamer (they only cost a few dollars) and it lowered the temperature so the stock could just barely simmer for 12 hours. If you haven't removed everything from the post, you can add more water and let it simmer a bit longer.
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  37. Lena McDonald

    November 6, 2012 at 11:31 am

    Question Carrie, if I bake a whole chicken, and use the carcass to make some stock..... Should I break some of the bones to get more of the nutrients?
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    • Deliciously Organic

      November 15, 2012 at 12:05 pm

      I've never torn the carcass apart and it's always worked out ok for me. Westonaprice.org might have some additional info on this topic.
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  38. Annie

    November 15, 2012 at 11:58 am

    I know this is an old post, but do you know what would be the reason my stock/broth does not gelatinize? I use the bones from a whole organic chicken and use a standard slow cooker for 24hours or so. More bones? Less water? Cook longer? Appreciate your thoughts. Oh, and it's not a pastured chicken, but is organic, and the best affordable one I can find.
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    • Deliciously Organic

      November 15, 2012 at 12:07 pm

      Usually if you use more bones, it will gelatinize. Also, sometimes if it's organic and not pastured it won't gelatinize. I can't always find pastured birds either, so sometimes mine is gelatinous and sometimes not, depending on the bird.
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      • Annie

        November 15, 2012 at 4:25 pm

        I figured - I will try it with more bones. Thanks for your reply!
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  39. Rachel

    March 16, 2013 at 7:17 pm

    This was my first time making chicken stock to store, I have boiled carcass and made soup right away, but never to store. So I used 6 chicken backs, from our freezer that I had from our last butcher day. They are simmering now, there is a separated layer that looks like oil from the water. Is this normal, because it seems a bit extreme to me. We are all sick, so I was doing this for wellness!! Now once finished, should we just drink it as it? I tried it and having the separate layer made it a bit strange for me, any thoughts, or am I on the right track? Thanks!
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    • Deliciously Organic

      March 18, 2013 at 8:05 am

      This is completely normal. You can skim some of the fat off and use it in your cooking, or stir it in. It's personal preference. When I drink it straight, I add a bit of Celtic sea salt for extra flavor. My daughter likes to add a little plain yogurt. I hope you all feel well soon!
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      • Rachel

        March 18, 2013 at 11:53 am

        Awesome. Thanks for following up on this even though it was an old posted. It's all I've been eating and today is the best yet.
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  40. Jana Falcon

    August 20, 2013 at 10:10 am

    How long would you cook the stock in a pressure cooker?
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    • Deliciously Organic

      August 20, 2013 at 10:47 am

      I've never made it in a pressure cooker, so I'm not sure. I'm sorry I can't help you more.
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    • Karen

      February 7, 2015 at 4:14 pm

      I read on another site 2 hours in pressure cooker.
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      • Deliciously Organic

        February 9, 2015 at 9:19 am

        I've read that too, but I consulted with a few nutritionists and they don't believe making chicken stock in a pressure cooker will have the same nutritional benefits. Using a pressure cooker isn't a traditional method of cooking, so I personally think it's best to use a pot and some heat.
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  41. Elaina

    September 1, 2013 at 9:26 am

    Does anyone know how many calories, fat grams, or how this would be considered on the Glycemic Index?
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  42. Christine

    November 5, 2013 at 6:49 am

    Do you do anything to the whole raw chicken Before cooking? Rinse? Take off skin? Also, I read in one if your comments that your mom is Cajun..so is mine! Small world.
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    • Deliciously Organic

      November 5, 2013 at 11:53 am

      Nothing! You just put it in the pot. :) And yes, a small world!
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  43. Rose

    January 4, 2014 at 5:00 pm

    Hello, Question - My nutritionist also recommended me to make this and I only made it once and loved it!! I was so nervous about keeping my stove on for that long. I only lasted keeping it on the stove for 8 hours (while I was at home and turned it off when I had to run an errand). How do people keep the stove on for up to 24 hours?? I would be so nervous while I was sleeping or if I had to leave?? Is it safe to keep the stove on for so many hours? Thanks in advance for your reply!!!!
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    • Deliciously Organic

      January 6, 2014 at 6:56 am

      You can also make it in a crock pot. I do this quite a bit so that I can leave the house and such. I put all of the ingredients in the crock pot, cover with water and put on low for 24 hours. I've also left the stove on low overnight and haven't had any issues. But of course, only do what you're comfortable with. I hope that helps!
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  44. Melissa

    January 4, 2014 at 6:59 pm

    Thanks for the super simple recipe! I got a whole stock chicken from my co-op and wasn't sure what to do with it. I'm at home being sick and trying this out. I hope I didn't mess anything up, when you say heat it on medium-low I didn't set it to boil first, but figured that out later when it didn't make any foam to skim. I think adding that it should boil first before lowering the heat will help for newbies like me!
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    • Deliciously Organic

      January 6, 2014 at 6:55 am

      I've learned that you only want to bring it to a low simmer because if not, many of the nutrients in the carcass will not be able to release into the broth. So, this is why the directions say to bring it to a simmer over medium-low heat. I hope you feel better soon!
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  45. Sharon Nagel

    March 7, 2014 at 7:32 am

    Thanks Carrie! I have two questions. First, what does the vinegar do and what kind of vinegar do you recommend using? Second, some sites recommend skimming the top after the broth is chilled. But it seems you are a proponent of not skimming it because this is actually healthful? :-)
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    • Deliciously Organic

      March 28, 2014 at 7:20 am

      The vinegar helps the bones release the nutrients into the stock. I'm all for using the fat in the stock, so I don't ever skim it after it's been chilled. The fats contain all sorts of great nutrients!
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      • Sharon Nagel

        April 18, 2014 at 9:44 am

        I have been making this broth every week for five weeks. Every time I have a mug, my three-year-old asks for a mini mug of broth and drinks it with me. She has the flu today and I made her (why?!) some Lipton noodle soup out of habit. She took two sips and said, "No, Mommy. May I please have some better soup?" :-) I gave her the homemade stock and she was content.
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        • Deliciously Organic

          April 18, 2014 at 4:32 pm

          What a sweet story!! Thank you for sharing! :)
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  46. Marysya

    October 5, 2014 at 9:15 pm

    Hello! I'm sorry I did not read through all of the comments to see if this was asked. I did the broth using an organic whole young chicken (not a cornish hen, regular size) and after simmering for 10 hrs, had a delicious broth. However, when it cooled, it did not gelatinize. Does this mean the young bones are not are nutrient dense as an older chicken would be? I had a very thin layer of fat on top although the broth is unbelievably rich in flavor. I do, however want to get the best nutritional value and thus am wondering if I didn't simmer enough or if it was in the chicken. Thanks in advance! Can't wait to try the kombucha next!
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  47. Marie

    October 7, 2014 at 5:13 pm

    I was wondering - once the stock is done - could the veggies be used for anything? We were thinking you could pull them out and puree them in the Vitamix and then add to dishes? Any reason not to?
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    • Deliciously Organic

      October 8, 2014 at 7:17 am

      I don't see any reason not to. The only thing to consider is that they won't have much flavor, but would be a nice addition to a pureed vegetable soup or something similar.
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  48. Amber Mehta

    October 19, 2014 at 9:26 am

    Hi Carrie!! I scanned the comments and didn't see a question like this: I've been using this yummy recipe since May (thank you!!). However, another time as well as this moment when my chicken has been simmering for 20 hours now, my chicken meat is pink. It doesn't look raw pink though. Have you had this happen before? It worries me a bit that it's pink; but it's also been in there for 20 hours fully covered in water/broth so it has to be done? Thanks!!
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    • Deliciously Organic

      October 20, 2014 at 9:45 am

      I've seen this before in the thigh meat, but not with the white. If it's been simmering for 20 hours, I can't imagine that the meat wouldn't be cooked.
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      • Amber Mehta

        October 30, 2014 at 3:18 pm

        Thank you, Carrie! The pink was mostly in the thighs. I went ahead and brought it back up to a boil (for about 5 minutes) - that took all the pink out. I think I will just boiled it a bit longer this weekend before bringing it to a simmer. Thanks again!
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  49. Andrea Manor

    October 28, 2014 at 9:35 am

    I noticed your cookbook recipe is different than this one. The cookbook calls for 1tsp of vinegar, this one calls for one tablespoon and adds two bay leaves. Do you think the larger amount of vinegar is preferable?
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  50. Hey, Jude

    December 29, 2014 at 1:07 pm

    I'm asking because of the photo -- do you cook the whole chicken WITH the skin on??? I usually remove the skin (all but the parts that are nearly impossible to remove, i.e., wings, ends of legs, etc.). I like my stock just fine, but am I losing some nutritive value by discarding most of the skin?
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    • Deliciously Organic

      December 31, 2014 at 2:43 pm

      I do! :) The skin contains some great nutrients, so it's best to leave it on.
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  51. Pam Thomas

    January 29, 2015 at 7:47 am

    Have always used carcass to make my stock but will definitely use whole chicken next time!!! Homemade stock is the absolute BEST! Make my own mayonnaise (10 minutes in blender/food processor - done!); recently made my own butter in blender from cream (what a hoot!). Firm believer in homemade foodstuffs. Also do homemade scones, bread, cakes, pies, etc. Much fun when you make things from scratch! Tastes sooooooo much better & usually better for you plus you know what it's made from-you know what's in it (no additives). Looking forward to making this stock with whole chicken. Thanks for this recipe & can't wait to try your chocolate tarts!!!
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  52. Karen

    February 7, 2015 at 3:41 pm

    Oh My Goodness! I made this last night for first time. I went easy on the garlic and omitted the parsley because I did not know what to expect flavor wise. I am in HEAVEN! The house smells divine! It was only simmering for 21 hours and the smell drove me WILD! I came home from shopping and it smelled more divine! Such an easy recipe too. I used the slow cooker method and...I only used a carcass from a free range chicken we cooked the previous night. I can only imagine the next batch I make with a whole chicken and all the garlic. I'm sold!!
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    • Deliciously Organic

      February 9, 2015 at 9:18 am

      Fantastic! :)
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  53. Richard Mueller

    February 13, 2015 at 4:24 pm

    Making volume chicken stock
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  54. Karen

    March 1, 2015 at 2:52 pm

    Can you make home made stock that gelatinizes in the pressure cooker? I've made several batches and followed to a T, but both of my batches did not gelatinize. If I make a chicken normally it will gelatinize. I guess I need to order chicken feet?
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    • Deliciously Organic

      March 2, 2015 at 5:40 am

      A pressure cooker is a different cooking method than just simmering in a pot. It's also not a traditional cooking method, so I don't recommend it as I don't believe you'll get the same nutrients from the chicken as you would cooking it the traditional way. This might be why the pressure cooker broth doesn't gelatinize.
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  55. Dawn

    April 7, 2015 at 11:49 pm

    Why do you have the chicken/water sit at room temp for 30 minutes? I'm terrified of raw poultry, so I'm just trying to further understand this step. Thank you!! :)
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    • Deliciously Organic

      April 9, 2015 at 9:51 am

      It's important to let the chicken sit with the vinegar to ensure the nutrients from the bones will be pulled out of the chicken during cooking.
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  56. Christie

    July 13, 2015 at 7:51 pm

    I have enjoyed this recipe many times! It's been a while since I made the stock so I started out making it tonight by memory then pulled the recipe for confirmation on the salt. I made a mistake and wondered if you'd let me know if the broth will be ok. I set the pot to boil on high, not medium low Thank you!
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  57. Carol Butler

    December 21, 2015 at 7:47 pm

    What are your cooking suggestions for using a crockpot? I don't own a stock pot yet.
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    • Deliciously Organic

      December 22, 2015 at 11:21 am

      Put all of the ingredients in the crock pot, turn on low and let it cook for 24 hours. :)
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  58. Stephanie

    August 26, 2017 at 7:21 pm

    Have you ever made bone broth in an instant pot? Thanks.
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  59. Gina Mueller

    January 14, 2020 at 10:37 am

    If you make the stock in the crock pot do you need to take the chicken out after a few hours like you would if you made it on the stove top, or do you keep the meat in the crock pot for the full 24 hours? Thank you!
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  60. aletha palaszynski

    September 23, 2020 at 5:31 pm

    I have made this so good I also add chicken feet that I buy at the butcher they are all clean and I freeze some to have on hand, they also help with the gelatin, with the broth.
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Trackbacks

  1. Carrie Vitt says:
    November 14, 2011 at 4:20 am
    [New Post] Homemade Chicken Stock: http://t.co/GqcpPBBP #thanksgiving #realfood #organic #unprocessed #grainfree #glutenfree
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. jenjenk says:
    November 14, 2011 at 4:27 am
    New Post from @delorganic : Homemade Chicken Stock http://t.co/QzIeCSUG <<Love making my own stock! i use veggie leftovers [stalks,ends etc]
    to jenjenk" aria-label='Reply to this comment to jenjenk'>Reply to this comment
  3. Ashley says:
    November 14, 2011 at 4:42 am
    [New Post] Homemade Chicken Stock: http://t.co/GqcpPBBP #thanksgiving #realfood #organic #unprocessed #grainfree #glutenfree
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  4. Kyle Ransom says:
    November 14, 2011 at 3:36 pm
    Homemade Chicken Stock Recipe - Deliciously Organic: There's no comparison between homemade chicken stock and st... http://t.co/Lm2DhQTS
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  5. CaprianaCondominiums says:
    November 16, 2011 at 4:50 pm
    #Holidays are approaching! Instead of buying the stuff from a can, you could make your own #chicken broth, you know! http://t.co/INdbRcmg
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  6. Rennie says:
    November 21, 2011 at 3:49 pm
    Homemade Chicken Stock ~ http://t.co/1OtTaiDZ
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  7. 4 Wintertime Tips for a Healthy, Holistic Kitchen « Words Are Food says:
    December 5, 2011 at 11:36 am
    [...] Organic: Simple Dishes, Vibrant Flavors Everyone will Love.  She makes a tasty immune-building chicken stock that incorporates the whole bird (cooked chicken and broth, a [...]
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  8. Creamy Chicken, Vegetable and Tomato Soup Recipe says:
    March 28, 2012 at 10:05 am
    [...] make dinner and hadn’t been to the store. I found a few vegetables, some meat from the freezer, homemade chicken stock (I always keep some on hand), and a bit of cream. Pete loved it so much, I made it again just two [...]
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  9. Carol J Woods says:
    August 28, 2012 at 2:18 pm
    Homemade Chicken Stock http://t.co/IYy0I4Kx via @sharethis
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  10. Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free) says:
    November 1, 2012 at 8:44 am
    [...] quarts chicken stock 4 boneless, skinless chicken breasts 6 stalks celery, chopped 6 carrots, chopped 16 ounces kelp [...]
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  11. Grain Free Thanksgiving Stuffing says:
    November 2, 2012 at 1:58 pm
    [...] below) 1 large egg 1/4 cup heavy cream (substitute with coconut milk for Paleo or Gaps) 1/4 cup chicken stock 1 teaspoon coarse sea salt 1/8 teaspoon freshly ground black [...]
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  12. Edith Thurman says:
    November 15, 2012 at 9:12 pm
    Homemade Chicken Stock Recipe http://t.co/txUkJzWk
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  13. White Beans and Sausage in the Crock Pot says:
    December 28, 2012 at 10:57 pm
    [...] tight, leave it slightly ajar. Also, to add more nutritional value, the water can be replaced with homemade chicken stock. Serves [...]
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  14. Butterflied Roast Chicken with Red Onions says:
    January 6, 2013 at 6:01 pm
    [...] usually have some chicken left over for lunch the next day and then I use the bones for homemade chicken stock. Even in the heat of summer, I don’t mind turning the oven on, because I’m not standing over it [...]
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  15. The Unprocessed Kitchen: Step 1 and Butternut Squash Soup says:
    January 7, 2013 at 10:35 am
    [...] Chicken Stock (Homemade preferred) [...]
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  16. Green Bean Casserole says:
    February 7, 2013 at 7:17 pm
    [...] flour (substitute with 2 tablespoons arrowroot for a grain free/gluten free option) 1 1/2 cups chicken stock 1 1/2 cups [...]
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  17. The Unprocessed Kitchen: Soups and Stews; Pea and Egg Drop Soup says:
    February 12, 2013 at 9:45 am
    [...] all searching for easy, quick ways to produce nutrient-dense meals. Homemade chicken stock, beef and fish stock offer a variety of nutrients like calcium, magnesium, phosphorus, and trace [...]
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  18. What is Inflammation and How to Reduce it Naturally – Interview with Kim Schuette says:
    March 21, 2013 at 9:51 am
    [...] weight converted to ounces in water daily away from meals. 4. Move daily. 5. Drink a cup or two of meat stock or bone broth daily. 6. Resolve anger and [...]
    to What is Inflammation and How to Reduce it Naturally – Interview with Kim Schuette" aria-label='Reply to this comment to What is Inflammation and How to Reduce it Naturally – Interview with Kim Schuette'>Reply to this comment
  19. Coconut Panna Cotta (Dairy Free, Grain Free, Paleo, Gaps) says:
    May 1, 2013 at 9:22 am
    [...] of the best ways to consume gelatin is in homemade chicken stock. If you’re looking to increase the amount of gelatin in your diet, you can add granulated gelatin [...]
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  20. Beef Stew Recipe (Grain Free, Gluten Free, Paleo, Primal, Gaps) says:
    May 31, 2013 at 5:42 am
    [...] dried thyme 1 1/2 cups dry white wine (you can substitute this with chicken stock) 1 1/2 cups chicken stock 1 tablespoon honey 1 tablespoon cider vinegar 2 bay leaves 1 teaspoon Celtic sea salt 1 tablespoon [...]
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  21. 10 Things You Need to Know About Detox says:
    April 9, 2014 at 8:31 am
    […] meals. While on this food plan, raw juices can be included. Drink plenty of fresh purified water and bone broth throughout the day. Upon rising have with 12 ounces of purified water and fresh lemon […]
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  22. 5 Ways to Keep Your Family Healthy During Cold and Flu Season says:
    September 9, 2014 at 8:27 am
    […] Bone Broth (aka chicken stock) – Homemade chicken stock contains a wealth of nutrients, helps strengthen the immune system and is also known for its […]
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  23. Roasted Acorn Squash with Dates, Pumpkin Seeds and Goat Cheese says:
    October 21, 2014 at 11:38 am
    […] taste. We eat the meat from the turkey for a couple of days and then I use the carcass to make turkey stock. Then I use the stock to make Loaded Baked Potato Soup – a family holiday-season favorite in […]
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  24. Whole 30: Week 1 « Kennedy Baby Co – The Happenings of Jeremy, Jen, Kingston & Zeke says:
    October 28, 2014 at 8:43 pm
    […] fall, so glad you are here!!!), Sunday I made chicken and vegetable soup from scratch using this recipe for the stock and these directions. The boys loved it, like seriously K ate 3 bowls and Z had 2. A big success […]
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  25. Whole 30 | Whole Green Living says:
    December 10, 2014 at 1:56 pm
    […] fall, so glad you are here!!!), Sunday I made chicken and vegetable soup from scratch using this recipe for the stock and these directions. The boys loved it, like seriously K ate 3 bowls and Z had 2. A big success […]
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  26. 50 Tips and Resources to Help You Reverse Thyroid Disease says:
    January 16, 2015 at 9:39 am
    […] 13. Drink Bone Broth – It’s easy, it’s cheap and it contains a wealth of nutrients to help reduce inflammation. Here’s some more info on this topic. […]
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  27. 50 Tips and Resources to Help You Reverse Thyroid Disease | Life in These Hawaiian Islands says:
    January 17, 2015 at 11:08 am
    […] 13. Drink Bone Broth – It’s easy, it’s cheap and it contains a wealth of nutrients to help reduce inflammation.Here’s some more info on this topic. […]
    to 50 Tips and Resources to Help You Reverse Thyroid Disease | Life in These Hawaiian Islands" aria-label='Reply to this comment to 50 Tips and Resources to Help You Reverse Thyroid Disease | Life in These Hawaiian Islands'>Reply to this comment
  28. Roast Chicken and Vegetables Recipe (Grain-Free, Paleo) says:
    April 30, 2015 at 8:50 am
    […] when you want to cook dinner. The leftovers are fantastic for lunch the next day and you can make homemade chicken stock (aka: bone broth) with the […]
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  29. Easy Gravy Recipe (Grain-Free, Paleo) Deliciously Organic says:
    June 11, 2019 at 12:31 pm
    […] just six ingredients and provides a nice depth of flavor because of the caramelized onions and homemade chicken stock. You can serve it with turkey, chicken, mashed potatoes, or anything else you like to accompany […]
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  30. My Health Journey: Part 1 – GI Issues – Grace and Gratitude says:
    August 22, 2019 at 1:17 pm
    […] key. Homemade bone broth being a crucial food to help heal the gut. Here is the recipe I use for my bone broth. I actually make mine in my crock pot and let it simmer for about 24 […]
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  31. Team Favourites: 14 Warming Winters Soups & Stews Babyccino Kids: Daily tips, Children's products, Craft ideas, Recipes & More says:
    November 11, 2019 at 1:18 pm
    […] Chicken Stock — We make a chicken stock weekly in our home. Because we love roasting meat, we also save those bones in a box on the bottom shelf of our freezer. Then we add off cuts and leftover ends of carrots, celery, onion skins, etc so that we have a base of frozen items, and then add fresh vegetable items when it is time to make the stock. It means we have a constant supply of stock, which is the base of all good soups and gravy! — Lara […]
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  32. How to Make Bone Broth says:
    December 9, 2020 at 7:35 pm
    […] other suggestion was to give her bone broth. Many of my paleo and grain-free and real food friends have been singing bone broth’s nutritional praises for a long […]
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