Chicken stock is great to use in soups, stews, sauces, grains and more!
Chicken stock is made by simmering chicken bones, vegetables and herbs in water. Gelatin and collagen are extracted from the bones, cartilage and connective tissue during the stock cooking process. Collagen is one the of the most prevalent proteins in our bodies; found in muscles, skin, bones and the digestive system. Getting enough collagen in our daily diet can help with bone, skin and overall health. Click to read more about collagen and how I incorporate it into our daily lives.
- 4 lbs organic grass fed chicken bones (from a chicken that you have cooked. If you are buying raw chicken bones, make sure to roast them first in a 375 degree oven for about 40 minutes.)
- herbs (use all or some): 4 bay leaves, a large handful parsley stems, 2 sprigs rosemary, 2 sprigs thyme
- 1 onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- purified water to cover
- Combine chicken bones, herbs, onion, carrot and celery in a stock pot.
- Cover with cold purified water.
- Bring to a boil over medium heat. Reduce to a simmer and partially cover with the lid so a small amount of steam can escape.
- Simmer for 8-24 hours. Every 6ish hours, skim the stock and add more water as needed to keep the water level high. The longer you cook it, the more flavorful and full of collagen it will be.
- Strain through a cheesecloth or chinois and discard bones, herbs and vegetables. Strain again.
- You have just made chicken stock! Refrigerate for a week or freeze until ready to use. I like to freeze chicken stock in silicone molds, so I can easily use a small or large amount whenever I want.
*please use organic ingredients, if possible.
Picture below: before skimming the stock
Picture below: after skimming the stock