Cold season is upon us but we don’t have to take the germ bait! I always try to keep homemade Chicken Stock/Bone Broth available in my fridge in case symptoms arise. I’ve combined a few of my favorite recipes to make my own version of Chicken Stock and just add whatever I want into the soup later.
The best thing I’ve learned to do is save leftover bones from previous soups in your freezer, roast them and add them to your next stock EVERYTIME. If you don’t have any chicken bones saved you can always run to the local butcher to pick some up. Its good if they still have some meat on them, you just want to roast them 30-40 min before adding them to your base. I also learned that adding shells from organic eggs can add tons of essential vitamins and minerals. You want these shells to be really good quality organic egg shells. You won’t get much of anything from low grade egg shells . Because of cost I usually bake with less quality eggs, and do breakfast and stocks with the GOOD ONES! This recipe is just an outline, experiment with flavors and don’t marry the measurements. After all, simmering a big pot of goodness is only gonna come out one way, GOOD.
- 3-5 pound whole chicken
- 4 carrots in thirds
- 4 celery stalks in thirds
- 1 parsnip cut in half
- 1 red apple cut in half seeds removed
- 1 medium onion peeled and cut in half
- 1 head of garlic broken in half. you don’t have to peel the cloves just throw the whole thing in
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 2 tablespoon Apple Cider Vinegar
- 3 sprigs rosemary
- 3 sprigs thyme
- 5 sprigs parsley
- 1 teaspoon oregano
- 15-20 cups cold water ( just submerge chicken and go from there)
- 3 egg shells from organic non gmo eggs
- chicken bones from last stock ( Roast first)
- Place all ingredients in a xl Pot or Slow Cooker ( this will be on 24 hours so if you have a gas stove you may want to go with the slow cooker! )
- Add in water.
- Simmer for 24-48 hours
- Remove from heat and allow to cool slightly. Discard all solids except for the chicken meat and bones . I usually remove the chicken and bones first with slotted spoon and separate . I put bones in a ziplock in the freezer for next time and the chicken in a container in the refrigerator for soup. Strain remainder into a pot through a colander. . Refridgerate overnight and remove thick fat on top the next day.
- Use within a week or freeze up to 3 months.
Check out my ninja chopper video to see how easily I prep veggies to add to my broth with the cooked chicken.
This is really not a recipe to make with your kids, unless you want to let them put all the ingredients in! The chicken can be kind of scary and exciting to see. xoxo Katelyn