There’s something about sipping a hot bowl of freshly made chicken soup that really does nourish the soul. Chicken stock is a simple technique that does not require a lot of hands on work. Simply add all the ingredients into a pot, bring it to a boil, then allow the veggies and liquid to simmer for a few hours. Store bought stocks and broths are not optimal because most of added salt and sometimes, even sugar. Always try to use high quality chicken, ideally from pasture raised chickens. Higher quality meats and bones result in better tasting stock with more nutrition. The mineral rich broth will potentially strengthen the immune system, repair joints and cartilage, and warm you from the inside out. As many chefs and home cooks know, a good chicken broth is the basis to French cooking. From sauces to soups, chicken broth is a flavorful and versatile product that adds a depth of flavor and an array of nutrition.
Here are 5 reasons you should be making your own stock and consuming it often:
- Supports proper adrenal function
- Strengthens the immune system
- Builds Collagen
- Stocks are alkalizing
- Highly mineralized, so it strengthens your bones!
- Store bought stocks usually contain excess salt and sugar. Yes, they add sugar to boxed and canned stocks!
If you’ve done right, then the final result is a thick, gelled consistency of your chicken stock once it has cooled in the refrigerator. Traditionally, chicken feet were added to help gel up the stock, but these days they are hard to find. So, if you are fortunate to find a butcher or farmer who can sell you some feet, then add 1-2 into the stock.
For a richer, more complex stock, roast your bones in a 400F oven until golden brown. This is an optional technique but worth doing for more depth of flavor in certain sauces and soups.
- 1 Pasture Raised Chicken
- 4 cups Mirepoix (50% Onions-25% Carrots-25% Celery)
- A splash of Apple Cider Vinegar
- Aromatics- 2 Bay Leaves, 1 Tbsp Black Peppercorns, 2 Garlic Cloves, 2 tsp Dried Thyme
- Vegetable Scraps-Tomato, Leek Tops, Parsley Stems, Onion Peels
- Spring Water, to cover
- Place all the ingredients into a heavy bottom stock pot.
- Pour in cold water to cover by about 1 inch.
- Bring to just under a boil, then lower heat and simmer for 3-4 hours. If you are using a whole chicken, remove from the pot after about and hour and pick all the meat off the bones. Set aside the meat for soup or other desired recipes.
- While simmering, skim off any discolored foam that rises to the top.
- Remove pot from the stove and carefully strain thru a cheese cloth of fine meshed colander. Place the stock in the fridge until ready to use. Any leftovers can be frozen for future use.