I have been making homemade chicken stock for years. I started making stock from scratch because I wanted to know exactly what I was eating, and I thought it would taste better. It does taste better! A lot better as a matter of fact. Years later I discovered how good bone broth is for you. A friend showed me her copy of Nourishing Traditions which talks about the benefits in great detail. I ran out and bought a copy the next day and that book started a whole new chapter in my foodie journey. Now bone broth is all the rage. You can buy it online and at local grocery stores. To save money I still make it myself. I buy organic chicken which is more expensive than commercially raised chicken. By saving the bones I get more value for my money. I save all the chicken bones I can (like from roasted chicken) and keep them in a gallon-size freezer bag. When I have a bag or two then I can make a batch.
What is the best way to make chicken stock
It’s easy to make chicken stock on the stove top, in a pressure cooker, and in a slow cooker. Here are the advantages of each method:
1. The stove top method is my favorite method. I currently work from home and I can leave this on the stove on low for 6 to 8 hours and up to 12 to 24 hours. There is something about low and slow cooking methods that brings out amazing flavor.
2. The pressure cooker method is great when you want to use the broth on the same day and need it fast. You can have it ready in 2 hours.
3. The slow cooker method is a good choice for low and slow with the freedom of feeling more comfortable to leave the house. Put everything in a slow cooker before work, and 8 hours later come home to delicious homemade stock!
What is the difference between stock and broth
Many people use the words broth and stock interchangeably. Food Network states that stock is created by simmering bones in water, and broth is made from simmering meat. Well, I think that is a pretty good way to look at since stock is so much richer/thicker due its gelatinous nature. (You’ll see when it is completely cool. It’s like chicken Jello! For new cooks don’t worry, when it is heated it melts into a beautiful soup base again).
What goes into chicken stock
Homemade Chicken Stock (Stove Top, Pressure Cooker, and Slow Cooker Methods)
2 previously cooked organic chicken carcasses plus wing, thigh, and leg bones from cooked organic chicken (a full gallon-size freezer bag is enough)
2 raw necks and/or backs (optional)
1 onion quartered with onion skin (optional)
1 carrot or a few baby carrots (optional)
3 celery stalks (optional)
6 whole peppercorns (optional, omit for AIP)
1 bay leaf (optional)
8 to 9 cups of water (or as much water as the pot will hold)
2-3 tablespoons of apple cider vinegar (or another light vinegar – optional)
1) For the stove top method fill a cast enamel pot or another type of dutch oven with chicken bones. Add water up to 1 inch from the top. Add 3 tablespoons of apple cider vinegar, cover and wait for 30 minutes before turning on the heat. Bring to a low boil over medium high heat. If you are using a lot of uncooked pieces, like uncooked chicken backs and necks, you may need to spoon off some scum before covering. Cook on the lowest setting for 18 hours. It’s optional to add carrots, celery, peppercorns, bay leaf and cook for another 6 hours.
2) For the pressure cooker method fill the insert with all of the ingredients (unless you only want to use the bones) and add water to the fill line. Add 2 tablespoons of apple cider vinegar, and wait for 15 minutes before locking the lid. Follow the instructions for the pressure cooker to seal and set the timer for 120 minutes
3) For the slow cooker method fill the insert with all of the ingredients (unless you only want to use the bones) add water up to 1 inch from the top. Add 2 tablespoons of vinegar and cook on low for for 8 hours.
4) Let the stock cool until it’s easier to handle (about 30 min). Remove the bones and vegetables with tongs or slotted spoon and throw away.
5) Strain the liquid through a fine mesh strainer, and then again (optional) through a couple of layers of cheese cloth. Place the strained liquid in storage containers appropriate for the refrigerator or freezer. NOTE: the next day there may be a thin layer of fat that rose to the top and hardened. Skim this off with a spoon before heating up. TIP: freeze in 1/2 cup or 1 cup containers for future use in rice, risotto, or any recipe that calls for broth.
More resources for homemade stock:
The Bountiful Benefits of Bone Broth: A Comprehensive Guide from Chris Kresser
Dr. Sarah Ballantine on ”Why broth is awesome.”
Coconuts and Kettlebells on “Homemade Bone Broth.”
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Homemade Chicken Stock
Ingredients
- 2 previously cooked organic chicken carcasses plus wing, thigh, and leg bones from cooked organic chicken
- 2 raw necks and/or backs (optional)
- 1 onion quartered with onion skin (optional)
- 1 carrot or a few baby carrots (optional)
- 3 celery stalks (optional)
- 6 whole peppercorns (optional)
- 1 bay leaf (optional)
- 4 quarts of water or as much as the pot will hold
- 2-3 tablespoons of apple cider vinegar (or another light vinegar - optional)
Directions
- Step 1 For the stove top method fill a cast enamel pot or another type of Dutch oven with chicken bones. Add water up to 1 inch from the top. Add 3 tablespoons of apple cider vinegar, cover and wait for 30 minutes before turning on the heat. Bring to a low boil over medium high heat. If you are using a lot of uncooked pieces, like uncooked chicken backs and necks, you may need to spoon off some scum before covering. Cook on the lowest setting for 6 hours and up to 18 hours. It’s optional to add carrots, celery, peppercorns, bay leaf and cook for another 6 hours.
- Step 2 For the pressure cooker method fill the insert with all of the ingredients (unless you only want to use the bones) and add water to the fill line. Add 2 tablespoons of apple cider vinegar, and wait 15 minutes before locking the lid. Follow the instructions for the pressure cooker to seal and set the timer for 120 minutes.
- Step 3 For the slow cooker method fill the insert with all of the ingredients (unless you only want to use the bones) add water up to 1 inch from the top. Add 2 tablespoons of vinegar and cook on low for 8 hours.
- Step 4 Let the stock cool to room temperature or until it’s easier to handle. Remove the bones and vegetables with tongs or slotted spoon and throw away.
- Step 5 Strain the liquid through a fine mesh strainer, and then again (optional) through a couple of layers of cheese cloth. Place the strained liquid in storage containers appropriate for the refrigerator or freezer. NOTE: the next day there may be a thin layer of fat that rose to the top and hardened. Skim this off with a spoon before heating up. TIP: freeze in 1/2 cup or 1 cup containers for future use in rice, risotto, or any recipe that calls for broth.
