How to Make the Best Chicken Stock

Homemade healing chicken stock. 

So, you’ve enjoyed a tasty juicy pastured raised chicken, now what. Get a two for one deal by using your chicken bones to make a delicious, healthy stock. You can add your own nutritiously dense chicken stock to soups, gravy's, roasting vegetables or even have a cup to go. 

Ingredients: 

- Pastured raised chicken bones, 3 – 4 pounds 

- 1 - 2 onions, quartered, skin on. 

- 3 – 4 medium carrots, chopped 

- 3 – 4 celery stalks, chopped with leaves. 

- 3 Bay leaves 

- 3 tsp sea salt 

- 1 tsp black pepper. 

- 1 Tablespoon Apple Cider Vinegar. 

Directions: 

1. Pack the chicken bones, onion, carrots, celery in large Dutch oven. Cover with cold water and add seasonings and vinegar. Bring pot to a low simmer and place lid on. Cook 3 – 5 hours. 

2. Remove from heat and let cool slightly, strain broth through a colander or strainer, with a bowl underneath to catch your stock. Pour broth into air tight container. You can make stock with the bones and veggies up to 2 - 3 times. 

*Notes 

Stock is good in the fridge for 7 days, and freezer 6- 12 months. 

You can start a stockpile of veggie scraps. Keep a gallon ziplock bag in your freezer and accumulate your scraps as you go. Celery ends and leaves, onion peels, garlic, herb stems, mushroom caps. The options are endless. Feel free to add your own seasonings. Spice it up with cayenne and turmeric. Make an Asian zing with coconut amino’s and ginger. 

You can make this recipe in an instant pot too! Same directions, except add into your instant pot and pressure cook on high for 4 hours. Let naturally release and follow the straining directions