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.
- Prep Time: 5 minutes
- Cook Time: 24 hours
- Total Time: 24 hours
- Category: Side
- Diet: Gluten Free
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
- 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.
- 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.
Nutrition
- Serving Size: Makes approximately 2 quarts
Find it online: https://deliciouslyorganic.net/homemade-chicken-stock-recipe/