Saturday, October 15, 2011

Basic Chicken Stock

This is an easy one.  If you want to do this on the cheap check out the packages of chicken backs on the US Wellness Meats site.  Organic, free range and cheap.  These could also be purchased from a local butcher.  Chicken backs are scrap after they part the chicken out as legs, breasts, etc.  It is just a pain in the ass to pick the meat off the bones once the stock is done.  If you are low on energy just get legs if you want the meat or just bones if you want just broth.  If you want super cheap, save bones and cartilage from chicken dinners and freeze them or save a carcass after a roast chicken dinner.  When you have a few pounds of bones saved up then it is time to make stock.

The bones are cartilage are an essential part of the stock.  They impart nutrients that are vital for our cells to function properly.  WAP and GAPS recommends daily intake of bone broth from beef, chicken or fish to maintain good health.

Ingredients
makes roughly 7 cups give or take

1 package chicken backs (U.S. Wellness Meats: sorry they don't ship outside the US)
or 2.5lbs bone in chicken parts or one whole chicken carcass or several pounds of chicken bones
Filtered water
2 carrots whole or cut to fit in pan
1 yellow onion quatered
2-3 stalks of celery (it is okay to leave the leaves on) whole or cut to fit in pan
1t celtic sea salt
1t whole peppercorns
2 organic bay leaves
several sprigs of fresh thyme


  1. Put everything in a dutch oven and cover with filtered water stopping at least an inch from the rim.  You don't have to defrost the chicken.  It can go in the pot frozen.  The chicken has to be covered with water but how much additional water you add is up to you.
  2. Cover and put over a low light.
  3. Once it starts simmering lower heat until it is barely bubbling.  Skim off any scum.
  4. Cook for at least four hours.  Skimming when necessary.  Adding water if chicken is no longer covered.  I think I cooked mine around four to five hours.  The chicken will fall apart when lightly touched and can not be removed intact.
  5. Remove from heat.  Skim off any scum.
  6. Remove vegetables and discard.
  7. Fish out chicken parts and separate out any meat and save for other uses.  Discard bones.
  8. Be careful you can burn yourself easily on this step.  Carefully pour stock through a fine mesh sieve or line a colander with cheesecloth to remove all the other bits.  Discard bits.
  9. Pour broth into containers and freeze for later use.
This can also be done in a slow cooker set on low.  Cook overnight for at least 12 hours.

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