This chicken stock recipe is wonderful. It creates a simple yet delicious staple that should be in everyone’s repertoire. It’s also a great way to use up the carcass of a roasted chicken, turkey or duck, or any wild or pastured red meat. This chicken stock recipe is also full of nutrients and is great for digestion meaning you should definitely try to incporate during the 21-Day Clean Program; perfect to keep on hand when cold and flu season approaches.
You can make this recipe two ways — with the leftovers from a roast bird, or you can start with an uncooked chicken and remove the tender meat for chicken salad, etc., which is what I’ve shown here. I suggest always keeping some in the freezer. You can also make a small batch of this chicken stock recipe with just the bones from any meal you’ve cooked. Stock is incredibly versatile — use it in soups, stews, risotto or sauces. Homemade is always best and the most authentic. Every time you cook meat, try to make a habit of making a stock with the leftovers. You’ll be glad you did!
Chicken Stock Ingredients:
1 whole pastured chicken (or roughly 2 pounds chicken scraps/carcass)
3 stalks celery
1 1/2 tablespoons apple cider vinegar
1 bunch fresh thyme
sea salt and pepper
enough spring water to cover (less than one gallon)
Peel and slice the onions, and roughly chop the carrots and celery.
In a medium to large saucepan, add the chicken carcass and/or pieces and add enough spring water to entirely cover it.
Add the vegetables, apple cider vinegar and a dash of sea salt and pepper, and bring to a boil.
Once the water is boiling, skim the foam off the top.
Once skimmed, reduce the heat, cover with a lid, simmering for 3 to 24 hours. The longer it simmers the richer it will be, so if you can let it go overnight, you’ll have an incredibly flavored stock. When the stock is almost done, add the thyme (in the last 20 minutes or so).
Strain the broth, compost the vegetables and if using the whole chicken, remove the meat (once cooled) for salads, taco filling, stews or casseroles.
Store the stock in glass jars either in the fridge for use within a week or so, or in the freezer in plastic containers or bags. I often freeze the stock in ice cube trays, making it incredibly easy to grab any amount, whenever needed. This makes the most incredible immune booster, and it is also very healing for digestive issues. This chicken stock is nice to keep some on hand in the winter months when colds and flus are going around.
Recipe and photography//Jenny Nelson, based on Nourishing Traditions recipe