Chicken stock is incredibly easy to make. Add a few ingredients to a pot let it simmer for an extended length of time and you are pretty much done. As with anything, one can get more elaborate, but it is not necessary. I am certainly not trying to create a 4-star Michelin experience. But even with my less than 1-star approach, the results are so delicious I only use canned stock if there are no other options.
Note on links: While I do include links to Amazon, they are for the sole purpose of letting you see what equipment/ingredients I use. They are not intended as a promotion for the company.
What is so great about it?
In the spirit of wanting to cook nutritious and tasty food in a quick and easy manner, this met the criteria.
- Minimal ingredients – as little as three ingredients
- Easy to make – one pot, very little prep
- Highly nutritious – contains collagen, minerals, and essential amino acids
My Recipe
(adapted from Nourishing Broth recipe)
- 2 chicken carcasses (I usually use the leftovers of pre-roasted organic chickens)
- 2 tablespoons of apple cider vinegar
- 4 quarts of water
Add all ingredients to a stock pot and let it sit at room temperature for 30 minutes.
Bring to a gentle boil over medium heat, then reduce to a simmer. Remove (skim) any foam that appears with either a large slotted spoon or pot skimmer. Continue to simmer for 12 hours or overnight (I start either early in the morning or the evening). The more it cooks, the higher the mineral content in the final product!
Once done cooking I pour my stock through a Chinois fine mesh strainer. The Chinois strainer makes the broth sufficiently clear without me needing to use a cheesecloth. I make chicken broth so much that the Chinois just made the process easier. Prior to my Chinois, I used a colander, which I sometimes lined with a cheese cloth. Straining without the cheesecloth just meant there were more solids in the final product.
I filter the broth into an 8 quart food storage container for storage and place it in the refrigerator once it has cooled down. Once cooled, you can remove the top layer of fat, if desired.
The broth can be stored in the refrigerator for up to 5 days or placed in the freezer for up to 6 months. Prior to putting in the freezer I pour the chicken broth into smaller containers.
Notes
This is the recipe I choose to use because it is the simplest. I save the bones from a couple of chickens in my freezer until I have around two carcasses. When possible, I throw in chicken wings and/or chicken feet as this will up the gelatin content.
The addition of the apple cider vinegar helps to release more nutrients into the broth.
A slow cooker can be used in lieu of simmering for long hours on the stove top.
Want broth fast? An Instant Pot can be used to generate the broth in less than 2 hours.
Want to spice it up? The recipe can be endlessly varied:
- Add vegetables and/or herbs. The most common vegetables added are carrots, celery, onions, and garlic. This will also increase the nutrient content of the broth.
- Roast the bones for a deeper flavor.
Do Ingredients Matter?
The bones of pasture-raised chickens provide better nutrients and fatty acid content in the final product. Avoiding or minimizing the use of bones from factory farmed animals will minimize the exposure to unwanted ingredients, such as antibiotics and hormones.
Pasture-raised is not the same as free range or cage free. The terms refer to how much space each chicken has to move around.
What if I Don’t Have Time to Make it?
Let’s face it, despite how it easy it is to make, either you might not have the ingredients or you just don’t have the time. Luckily, there are high quality, pre-made broths that are available on the market. When looking for quality products, I consult sources I trust such as Chris Kresser and Balanced Bites to help point me in the right direction. Ideally, look for broths made from chickens that are pasture-raised and grass fed to get the best nutrient and fatty acid content. A few good options are listed below.
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