I love homemade chicken stock (also known as bone broth) because it’s an essential ingredient in great soups and sauces. I also love it because it’s incredibly good for you.

Homemade Chicken Stock | Healthy Green Kitchen

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 particularly good for bone health.

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: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
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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.

For a delicious vegetable broth, feel free to load up your pot with any additional veggies that you have on hand, omit the chicken and the vinegar, and decrease the water accordingly (you’ll want it just covering all the vegetables). Cook as long as you like- the longer, the better!

Recipe for Homemade Chicken Stock

Yield: 3-4 quarts

Ingredients:

* 2-3 chicken carcasses (from free-range birds)
* 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

Directions:

Directions:

1.Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil. Skim off all of the the foam that has risen to the top.

2. Reduce heat to simmer and continue to periodically skim off the foam, if necessary.

3. Simmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.

4. Ten minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).

5. When it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste. Strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.

Your stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).

Making Chicken Stock | Healthy Green Kitchen

This post is linked to Food Renegade’s Fight Back Friday!

 

14 Comments

  1. 1

    Iris — March 12, 2010 @ 5:45 am

    The color in your photos is beautiful! Homemade chicken stock makes the best tasting soup! So much more flavorful than a store bought stock.

  2. 2

    Evelyn — March 13, 2010 @ 2:32 am

    Where do you get chicken carcasses? or do you have to stock up on them yourself??

  3. 3

    drwinnie — March 13, 2010 @ 6:39 am

    Iris- yes, homemade chicken stock tastes completely different and soooo much better than anything you can buy…

    Evelyn- Whenever I make roast chicken or chicken soup, I put the picked over bones in a bag in the freezer, and when I have 2-3 carcasses, I make stock.
    If you don’t regularly cook whole chickens, another option is to use purchased chicken parts (backs, necks, feet- many shops sell packages of just these) or just a whole chicken, to make stock. Though I don’t usually do either, I think it would work fine.

  4. 4

    nakedbeet — March 14, 2010 @ 12:31 am

    Very interesting fact about the vinegar pulling out the calcium. Good to know! Does that amount make it taste vinegary or does it not have too much effect on the overall stock flavor? And I suppose you can use lemon juice as well?

  5. 5

    drwinnie — March 14, 2010 @ 7:10 am

    Nakedbeet: I love apple cider vinegar so I love the very slight vinegar taste…in all the water it’s pretty subtle, though. You could use just 2 Tb. and it would still have the desired effect; I’ve never substituted lemon juice, but that’s a good idea, too- any acid would work.

  6. 6

    Roasted Tomato Risotto | Healthy Green Kitchen — March 14, 2010 @ 9:34 am

    [...] of the challenge was to make our own chicken stock. I make stock all the time, so I was all set in that department. If you’ve got stock, Arborio rice, a little wine and [...]

  7. 7

    Shirley @ gfe — March 14, 2010 @ 7:44 pm

    Love that photo! I love making my own stock. I haven’t bought stock in years. I have cheated when I’ve had no chicken carcasses in my freezer and used Better than Bouillon occasionally, but I usually have carcasses. I use the ACV, too. I think you can taste it slightly, but like you, I love the taste. :-)

    Shirley

  8. 8

    Fight Back Friday March 12th | Food Renegade — March 18, 2010 @ 6:58 pm

    [...] Kali Lilla (Why I’m No Longer Vegan)18. Kids Make Beet Salad19. Winnie@Healthy Green Kitchen (Homemade Chicken Stock)20. Dr. Ayala (Misleading health claims finally under fire)21. Katy@ThoughtForFood (Fighting the [...]

  9. 9

    easyrealfood — March 19, 2013 @ 11:09 pm

    I’m making my own chicken broth right now. The last time I made it I stored it in quart mason jars in the freezer and a week later when I went to get one they were all shattered! I filled them too high. Where did you get your plastic containers? Thanks!

  10. 10

    Arum — May 11, 2013 @ 11:18 am

    How long the chicken stock would last if it kept in freezer? If i make it for one month is it still healthy to consume? I love to make soup (everyday) so i think it would be a time saver if i make it one in a row.

  11. 11

    Norman Darensbourg — June 9, 2013 @ 9:02 pm

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  12. 12

    Erin Hicks — September 4, 2013 @ 5:40 pm

    Hi Dr. Winnie,
    I adore your blog. I am an experienced eater and am just starting to do some cooking. I made this stock last night and it yielded less than I expected – only I quart although I used two chicken carcasses and necks. I am wondering if my simmer was to high… Also I just wanted to confirm that the boiling and simmering should be done with the lid off the pot? Finally, do you suggest cutting up the chicken bones to better expose the marrow?
    Thank you for your wonderful blog!
    Erin

    • Winnie replied: — September 5th, 2013 @ 9:24 pm

      Hi Erin,
      Thanks so much for your comment.
      A yield of 1 quart seems really low! Yes, I do simmer mine with the lid off the pot. I don’t cut up the chicken bones.
      Did you add as much water as I suggested? Because 15-20 cups of water definitely can’t boil off to result in only 4…I imagine you didn’t add enough.

  13. 13

    How to Reduce Food Waste in 4 Simple Ways | Naturally Mindful — December 23, 2013 @ 11:28 pm

    […] Save the scraps. You can freeze vegetable scraps and bones in a safe container to make homemade broth another day. (The Healthy Green Kitchen has a great recipe for bone broth here.) […]