Homemade Chicken Stock

Stocks and broths are all the rage right now and no wonder! Besides being awesomely delicious, these homemade stocks are a powerhouse of nutritional benefits and the cornerstone of any traditional kitchen.  

Eating stock provides your body with molecules taken from the collagen in the animal bones and translates that into glucosamine for your body.  This in turn supports the health of your joints, tendons and ligaments.  

The natural calcium and magnesium extracted from the animal bones in turn also help to grow healthy bones so anyone low in calcium or who suffers from osteoporosis and/or joint pain should consider making animal stock a regular part of their routine.  

As well as bone and joint health, homemade stocks are very nourishing and healing to the digestive system.  They are rich in amino acids, which are critical to the formation of new tissue, especially immune cells, in the lining of the intestines.  People suffering from IBS, colitis or other digestive issues can benefit from consuming homemade broths and stocks because the nutrients are easily absorbed, assimilated and naturally healing.

To get started, I roast a pasture raised or organically raised whole chicken.  We will have that for dinner (and leftovers) and then in an effort to not waste the rest of the animal, I turn the carcass and remaining bits of meat, etc. into a homemade chicken stock.  

Here is the recipe and following is a video tutorial with instructions.

  • the carcass of 1 whole pasture raised chicken
  • 4-5 cups of vegetable scraps (being mindful to include a few onions and garlic cloves, skins still attached)
  • 2-3 dried bay leafs
  • 1 tablespoon black pepper
  • 2 tablespoons apple cider vinegar
  • 6-8 cups filtered water

I roast a chicken every week for my family and I reserve the carcass to make a savory, nourishing stock that can be used immediately or preserved for months to come. Enjoy!