Cart
My mother mainly served soup and bread for dinner in the winter while I was growing up. We ate things like split pea soup, chicken noodle soup, and my dad’s baked beans.
She used to make it for us when we were sick with a cold, and we would recover much faster the times we drank it than the times we didn’t.
When I’m cooking throughout the week I hold things like carrot tops, the bottoms of celery or onion, and leftover fresh herbs in a bowl. When I’m done cooking I would just transfer it to a ziplock bag in the fridge until I had enough for a batch of broth.
Making your own bone broth is extremely cost effective, as you can make use of leftover carcass bones that would otherwise be thrown away. And while the thought of making your own broth may seem intimidating at first, it’s actually quite easy.
Chicken broth is one of those cupboard or freezer staples I almost always have on hand. It’s a savory, nourishing base that can be easily transformed into dinner, especially when you’re cooking for just one or two.
I have made chicken noodle soup from scratch in 15 minutes thanks to premade chicken broth. I simply bring it to a boil, add in the dry pasta, vegetables, and chicken that I have cut into small pieces. I would then boil until the noodles are tender and the chicken is through. A major life saver on those night when you want something hot and fast.
Health Benefits of Chicken Stock
Not only does chicken stock lend flavor to your food, it also contributes a considerable amount of nutrition. It has gelatin, protein, calcium, magnesium, and amino acids.
The gelatin is great for promoting healthy hair and nail growth, and supporting proper digestion. Gelatin also assists a healthy immune system, and helps all of your organs function smoother.
Proteins are the main building blocks of the body. They’re used to make muscles, tendons, organs and skin. So drinking broth regularly can help you to have healthier organ systems, and to recover quicker from an intense workout.
The calcium and magnesium play an important role in bone formation. So giving your kids bone broth daily to drink will strengthen their still growing bones.
Another important nutrient you get from your chicken stock is amino acids. They have been known to act as an anti-inflammatory, as well as being calming and helping you sleep better at night.
Chicken stock can also help reduce cellulite by improving connective tissue, increasing hair growth/strength, improving digestive issues and remineralizing teeth.
Place chicken, vegetables, and herbs and spices in 12-quart stockpot, and pour the water over it all.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
How to Make Chicken Stock from Scratch
Ingredients:
- 4 pounds chicken carcasses, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- 1 leek, white part only, cut in 1/2 lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic, peeled
- 2 gallons cold water
Directions:
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Pour the water over the vegetables. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
How will you use your homemade chicken stock?