From Scratch Chicken Stock
Homemade chicken stock is one of my favorite ways to treat a cold or flu. It’s also really good to consume on a regular basis to keep your body strong. There are so many amazing vitamins and minerals in a nutritious bone stock. Homemade chicken noodle soup is a fantastic way to use homemade chicken stock, especially when you’re feeling under the weather. Or, you might add some salt and sip it steamy from a mug. (Whenever any of us are recovering from a stomach flu, I like to add Black Lava Salt to a cup of hot chicken stock to sip a teaspoon at a time every 30 minutes until we can hold down more. Black Lava Salt is infused with activated charcoal, which will help absorb the bad stuff in your stomach causing it to be upset.)
I’ll share with you my favorite chicken stock/broth recipe, which I use as a general guide when I’m making stock from scratch. I’ve gotten into the habit of freezing leftover roasted chicken carcases, onion skins and ends, carrot peelings and tips, celery stubs and garlic scraps, all of which I throw into the pot when I’m ready to make a stock. If I feel like I don’t have enough scraps to be close to the measurements in this recipe, I’ll add what’s lacking. I never use a whole chicken anymore, just the bones and leftovers from a meal.
Prep is super easy. You basically just toss the bones, meat and veggies into a pot, add some spices, cover it with water and let it go! Keep in mind that the stock will need to be refrigerated overnight before you freeze or can it, so plan to make it a day in advance.
I’m telling you, the flavor is incredible. Totally worth the effort.
Chicken Stock Recipe
- 1 whole uncooked chicken; or 4 lbs uncooked chicken pieces with bones
- 2 large onions (do not peel skin off), cut into large pieces
- 2 large unpeeled carrots, washed and cut in half
- 2 large celery ribs, cut in half
- 10 peppercorns
- 1 head of garlic (leave skin on), broken into cloves
- 2 Tbsp salt
Place all of the ingredients at once into a large stockpot. Add enough cold water to the pot to fill it 3/4 full, covering the chicken. Cover and bring to a boil. Reduce heat to a simmer. Skim off any floating fat and stuff. Continue simmering, covered on low for 4-5 hours (or you can cook in a crockpot on low for 9-12 hours). Next, turn the pot off and allow it to cool down before transferring it to the fridge to sit overnight. In the morning, remove any fat from the top, then put it back on the stove to heat through. Using a slotted spoon, remove the chicken and veggies, and strain the liquid through a colander or cheesecloth.
Once all of the fat and solids have been removed from the stock you can either allow it to cool to room temp. then transfer it to freezer bags, OR you can can it! Learn how to pressure can homemade chicken stock HERE.
Do you have a favorite chicken stock or broth recipe you’d like to share?