"go To" Chicken Stock (bone Broth)

 

I love homemade chicken stock (bone broth) because it's an essential ingredient in great soups and sauces. I also love it because it's incredibly good for you. Because it is made from bones, stock contains natural gelatin (which is great for the digestive system) and lots of minerals, as well. Adding an acid (the apple cider vinegar I've used here) helps to draw the calcium out of the bones and into the stock...so the broth is quite good for your bones. The recipe below is my "go to" chicken stock, the one I make when I accumulate 2-3 chicken carcasses from roasting chickens (I keep each carcass in a bag in the freezer, so when I have a few, I go ahead and make stock). Feel free to add additional vegetable scraps, too- sometimes I throw in chopped broccoli stalks, green onion tops, and the like that will otherwise end up in the compost. Adding parsley at the end makes the broth even more mineral-rich, a trick I learned from Sally Fallon, author of the wonderful book Nourishing Traditions. You can also use this recipe to make turkey stock: just increase the amounts of everything due to the larger size of the turkey carcass and know that you'll end up with 10-15 quarts of stock so make sure you have enough room to store it.

What you will need

2-3 chicken carcasses

1 large onion, peeled and chopped

2-3 large carrots, scrubbed clean and chopped

3 stalks celery with leafy tops, chopped

6 garlic cloves, peeled and cut in half

1 tablespoon whole black peppercorns

Water to cover (about 15-20 cups)

1/2 cup apple cider vinegar (helps to draw the minerals out of the bones and into the stock)

1 bunch parsley, rinsed

Sea salt to taste

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