Simple Chicken Stock
This Simple Chicken Stock is a classic recipe and the perfect base for a wide variety of soups and stews, and a simple kitchen skill that anyone can master.
When I first began making my own soups I always opted for the convenience of store-bought broth or stock cubes. I’m all about keeping things simple, and opening a container always seemed so much easier than making it myself. I mean, you have to put things in a pot, add water and then boil it – it was just too much work! (Voice of heavy sarcasm.) But the more I read and researched about stock and broth, the more I realized I was doing myself a disservice by not making my own.
You see, as with most pre-packaged goods, the ‘natural’ store-bought versions are not really natural at all. Most of them either contain added preservatives, added sugars and salts, and who knows what else! Plus, as any good cook knows, a good stock is the key to any recipe and the flavour in the boxed variety is just not there.
What most people don’t realize, or have forgotten, is that bone broths have been used as nutritional and healing remedies for years, and the store-bought versions just don’t make the cut. When properly prepared, bone broths are extremely nutritious, containing the minerals present in the bones, cartilage, marrow and vegetables as electrolytes. Homemade stocks are rich in minerals that the body can easily absorb, including calcium, magnesium, phosphorus, sulfur, silicon and many trace minerals. So, the old adage of chicken soup when you are sick is actually all it is cracked up to be, but only when you make the real deal.
One small area of confusion is the difference between broth and stock. According to the Weston A. Price Foundation, it can be explained like this.
The words ‘broth’ and ‘stock’ are used interchangeably in many cookbooks, and for good reason, because the differences are hair-splittingly small. In general usage, ‘broth’ is a home-cooked version, while ‘stock’ is the province of professional kitchens. Broth is made from spits and spots of leftovers, and it’s nature changes according to what’s on hand. Stocks follow a prescribed formula. There is yet another distinction. The meaty element of stock is dominantly bone, while broth is typically made with meat. The difference changes the finished product in two significant ways. The large proportion of bones gives stock a more gelatinous texture and greater clarity. Broths tend to be thinner and cloudier.
The good news is that both are incredibly easy, and dirt cheap to prepare! If you cook a whole chicken or turkey, you can use the whole carcass to make stock, or simply collect bones and veggies scraps as you go and freeze them in a container until you are ready to cook.
Simple Chicken Stock (Bone Broth)
This recipe was made with chicken bones, but this could easily be made with turkey bones as well. You can also do this recipe in the crockpot for ease and simplicity.
Paleo, Gluten-Free, Dairy-Free
Makes 4 Litres
- 2-3 pounds chicken bones (or whole carcass)
- 4 litres filtered water
- 2 tablespoons apple cider vinegar
- 2 onions, roughly chopped
- 2 carrots, peeled and roughly chopped
- 4 stalks celery, roughly chopped
- 1 bunch parlsey
- Place chicken bones and pieces in a large pot and cover with water. Add chopped onions, carrots celery and vinegar.
- Bring to a boil and then turn down heat to a simmer. Cook for 6-8 hours, skimming surface as necessary. You can cook the stock as long as 24 hours, the longer you leave it the richer and more flavourful it will be.
- About 30 minutes before finishing the stock, add the parsley.
- Once cooked, strain stock through a fine mesh sieve or strainer.
- Allow stock to cool before refrigerating; it can be stored in the fridge for 1 week or in the freezer for up to 6 months.