I'm not sure how 3 years have gone by and I have never provided you with a homemade chicken stock recipe! Considering how much I use it in my soups and some sauces, I was doing you a huge disservice! The recipe can be found in my cookbook, so I think I assumed it was always up here somewhere.
Homemade chicken stock is the secret to every restaurant chef's incredibly flavored soups. The boxed kind are convenient, but the flavor is never really all there. On top of that, the boxes often have “natural flavorings” which really aren't natural at all, or they add sugar. There's also the problem of being overly salty for some. I do keep a few boxes of Pacific brand Organic Simply Stock on hand since the ingredients are great, but I always prefer to have homemade in the freezer. I freeze some in jars and then I also freeze a few batches in silicone muffin pans so I can pop 3 pucks out and heat them up for a single serving. A little tip – measure how much fits into each of your muffin cavities so you know how much you're using for recipes without having to defrost and measure first! Mine fit 1/3 cup in each, so I know 3 pucks is a cup!
I do mine in the crockpot to make things easier and keep my stove free to cook other things throughout the day. This recipe is easily adaptable to other bones too such as beef, turkey, or bison! Something to note with my recipe – there only a tiny bit of salt added to the stock. All of my recipes account for this and have salt added based on the dish, not the saltiness of the stock. If you are using the boxed kind in any of my recipes, keep that in mind and purchase low-sodium stock and then cut back on the salt called for in the recipe if needed. I like to have control over the seasonings in the dish and do not like the stock to dictate it.
I started drinking bone broth regularly during one of my last flare-ups a couple of years ago. Not only was it soothing for me to drink when I had little appetite for much else, but it is packed full of minerals that are easily absorbed by our bodies and the gelatin in the bones is a gut soother and healer. Read more of the benefits of broth on the Weston A Price website here.
“Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.” -Sally Fallon
I now love to make this in my pressure cooker!
I have a question, does the chicken have to be raw to get the most benefits? Or can you use the carcass from a roast chicken to make the stock and jump to step 2?
I use the carcass of a roasted chicken…turns out great!
I used the carcass from a turkey from Thanksgiving. I’ve had it in the freezer and finally made broth last week. So so delicious!
No, you can use cooked carcasses. Some chefs actually bake the bones first if they’re after a darker stock. Flavour is more intensified.
Awesome recipe Danielle. Packaged gluten free additive free stock in Australia costs around $8 for one litre!
It’s a little tougher to get down, but my sister who is a nutritionist told me that the fat is very beneficial and shouldn’t be skimmed off.
ashley | bloom & nourish
I love homemade stock…it makes the biggest difference! I also make mine in the crockpot, which makes it so easy. I noticed you said to scoop off any solidified fat before using. What is the reasoning behind this? What do you use it for? I’d love to know!
Me too! I was just going to post this question. I thought the fat was good for you? Sometimes I scoop it off (when I make duck broth) and use it to roast veggies with. YUM! But usually I’m lazy and just leave it in there.
In our Hong Kong mothers’ kitchen such is kept to stir fry Bok Choy, or to saute shitake mushroom (3 or 4 drop cooking oil, then the chicken fat, when the oil is hot add minced/chopped garlic, when garlic release the fragrance put in the mushroom or bok choy to stir fry, that’s yummy and smell like a spa!)
Do you have any recipes for the chicken meat?
Against All Grain
There are a ton of recipes using chicken on the blog. Go to the magnifying glass symbol at the top and type in chicken, and choose from there! My Leftover Roast Chicken Soup is a fan favorite!
The fat is precious stuff! Good for the brain and gut. Why skim it?
I’ve heard concerns about integrity of fats after being cooked so long (ie in a slow cooked stock).
From my understanding thru WAPF chicken fat is a high heat fat. Usually cooking the fat in a slow cooker will never bring those fats to a very high heat, thus preserving the integrity.
The foam that forms while cooking is not fat… it’s the “bad stuff” or impurities. Skim that off. The fat will rise to the top after the both cools.
I totally agree with skimming the foam… ish :)… I was just wondering why she skims off the fat in steps 2 and 3.
Do you skin the chicken pieces first or put them in with skin still on? Thanks!
I have a hard time digesting fats so I usually skin the chicken first. I also skim the broth after it’s cold. Not to picky about these steps but personally I find an oil slick on top of my soup unpalatable, but it’s probably not unhealthy. The step I am careful with is skimming the scummy particles and foam off after it first comes to a boil. My favorite stock is turkey, either using a previously roasted carcass, as Glenda mentions, or raw backs and necks, which are usually reasonable priced.
Does anyone have any suggestions for beef broth/stock? I’ve made it using marrow bones but the packages I got had a lot of what appeared to be joints, not bones containing marrow. I’m sure the broth was still healthy but we didn’t like the flavor. Also, is it always better to roast the bones before using them for stock?
If I buy the chicken from Tropical Traditions, is the chicken parts ok, or better to get the whole fryer? I live in a small town where you cannot find organic whole chickens at the grocery store.
We love homemade bone broth in the crockpot. It’s definitely a staple in our kitchen too. Blessings to you, Kelly
How long can I store this broth in the refrigerator before it would “go bad”?
How long will this broth keep in the fridge?
Has anyone adapted this recipe for pressure cooker?
Bone Broths have so many great health benefits! Thanks for sharing this recipe 🙂
Why do you skim off the fat out of curiosity? I would want a higher fat content…does it matter?
Tried this last night with bone-in chicken thighs and it took almost 4 hours for the chicken meat to get to 165 degrees on high. Maybe my crockpot is just weak? Is there any advantage/disadvantage to letting this go longer…like 24 hours?
Jan McGivern Lewis
Danielle, why do you skim the fat off the broth? And what do you do with it? I have your cookbook, but it doesn’t say in here either. Thanks!
When drinking this broth over the days, is it reheated or drank cold?
.Using a pressure cooker for an hour and 15 minutes beats the crockpot
So this might be a silly question, but it says to freeze in jars, do they mean glass jars? Wouldn’t a glass jar in the freezer break? (I know you can put booze in the freezer to chill it, but still that can break as well.)
Hi, the recipe calls for filtered water. Where do I get that… or what kind do you use?
We have a filtration system at home. But you can buy filtered water at any grocery store or use something similar to a Brita filter
I’ve never cooked a whole chicken before. At what point in this recipe do you remove the gizzards?