Homemade Chicken Stock

What you need

  • 1 whole naturally raised/organic chicken carcass or whole chicken cut up in several pieces, or 2-3 pounds of bony chicken parts (necks, backs, wings, breastbones)
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 3 celery sticks, coarsely chopped
  • 1 bunch parsley
  • cold water to cover bones/chicken
  • 2 tablespoons vinegar (helps bring out minerals from bones)

Directions

  • Place chicken pieces/chicken bones, vegetables (not parsley) and vinegar in a large pot and fill with enough cold water to cover
  • Let stand 30 minutes to 1 hour
  • Bring to a boil and remove the scum that rises to the top
  • Reduce heat, cover and slowly simmer for 6-24 hours
  • 10 minutes before finishing stock, add fresh parsley (stems and all) to add additional minerals to stock
  • Remove chicken or pieces with a slotted spoon
  • If you are using a whole chicken reserve meat for soup or other uses
  • Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals
  • Skim off the fat and transfer stock to smaller glass containers for storing in the refrigerator or freezer or add to a homemade soup of your choice
  • Fresh stock can be stored for 4-5 days in the refrigerator

Tips

  • Always use naturally raised/organic bones and meat to ensure maximum nutritional value and taste in stock
  • The longer you cook the stock, the more flavourful it will be
  • The thicker your stock gets when it cools the more medicinal gelatin present
  • During cooking, occasionally skim off the fat and scum rising to the surface for a clearer stock
  • You can substitute turkey or duck for a stronger tasting stock, but if you do use more fresh herbs toward the end of cooking such as rosemary and thyme to balance the stronger flavour
  • If you use duck be sure to save the fat for later use!
  • If you are freezing stock in a glass container be sure to leave 1 1/2 inches at top of jar and make sure the stock is cooled before freezing
  • Never pour hot stock in plastic containers for risk of chemicals leaching in your stock, destroying the integrity and nutritional value

“Good Broth Resurrects the Dead”

  • South American Proverb

Posted on Sunday January 23, 2011 by Kerri Cooper