Weekly Dish: Homemade Chicken Stock

Chicken stock is the base for countless recipes and so easy (and inexpensive!) to prepare yourself! Don’t be intimidated. It is NOT HARD AT ALL. It costs pennies, especially when you buy the bird whole and cut off the breasts and thighs to use for weekly dinners. Toss the carcass and organs in, and you’re on your way to next week’s soup!

Nourishing Traditions says, “Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that easy to assimilate. Acid wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.”

It is the perfect way to stretch your protein and make those amino acids in grains go further than if they were eaten alone. It is great when you are sick, truly, not just as an old-wives tale.

Make a bunch! You’ll be happy you did.

HOMEMADE CHICKEN STOCK

Carcass from 1 free range or organically fed chicken
Giblets
2-3 stalks celery
2-3 carrots
1 onion, quartered
2 cloves peeled and smashed garlic
1-2 Tablespoons Apple Cider Vinegar (with the “mother”)
parsley

Put the carcass, vegetables and Apple Cider Vinegar in a stock pot or slow cooker. Fill slow cooker to the brim with cold water (as the ingredients warm in the water, their fibers open and release juices to add flavor). ┬áLet it sit for 30 minutes to 1 hour. Bring to a boil and remove the scum that rises to the top (if you don’t do this, you could end up with off-tasting flavors in your broth… although sometimes I don’t do this and I don’t notice.) Reduce to a simmer and cook at least 6 hours but as long as 24 hours. The longer the cooking time, the more minerals will be released into the water, the more concentrated the broth will be and the better the chances of having a gelatinous* broth.

After the broth is cooked, add a bunch of parsley. This adds a little flavor but a LOT of nutrition.

After it cools a bit, strain into a bowl and put in the fridge until the fat congeals at the top. Scrape off the fat and store in fridge or freezer until ready to use. In the fridge it will last a week, longer if reheated.

*The goal is to have a gelatinous broth. In the fridge it should thicken, sometimes even jelling completely. This will happen if you have let it cook for a long period of time and let it reduce and draw all the minerals and collagen out of the bones and cartilage. The gelatin quality is desired because of its richness in protein. The gelatin is hydrophilic, which means that it attracts fluids (same way Jello works.) So the gelatin in the stock attracts digestive juices to help with digestion.

 

I am sharing this post at Real Food Wednesday!