Homemade Chicken Stock

This is my go-to weekly made broth. Easy, healthy and delicious.

The difference between stock and broth, in my writing and recipes, is the stock is made with mostly bone, joints and some meat such as necks and backs. Broth is made with the whole chicken. This chicken stock has a more deep flavoring and I use it most often than the broth.

Chicken stock or chicken soup is known as the Jewish penicillin for its ability to fight infections.

Poultry fat is rich in monousaturated palmitoleic acid, the fancy way and technical way of saying 'an antimicrobial fatty acid,' good for you fatty acid.

There is no need to remove the skin before making stock, there are important properties in it as well. If the fat is something you wish to remove, chill the stock and skim the layer of fat off the broth. Just be sure to save that precious fat, schmaltz if i am sticking with the Jewish culture terms, for another use.

You can freeze stock in small containers and use it to moisten rice or think out a sauce, or have it available when you need stock for soup.

Mine is usually fresh in the fridge; I make a big pot and drink a lot of flavored broth when it's around.

Recipe for a Classic Chicken Stock

Use backs, necks, and legs (all with the skin on, I use locally raised Klein Farms chicken), a carrot or two (I don't peel mine as they are from Beck Farms and straight out of the dirt, washed of course and still available - though link via/TJF), a stalk of celery, and a peeled onion cut in half. Pour cold water over the meat and aromatics - veggies until about an inch or two over. Simmer, but do not boil, for up to 6-12 hours. Boiling the broth will break down all the much wanted collagen. Skim off the foam when it appears, mostly at the begging of the simmer.

It’s highly desired for your slow cooker bone broth to gel when cooled. This is a sign that it’s got plenty of great collagen and gelatin going on – those goodies that make your skin plump, coat your digestive tract, and cushion your joints. However, don’t worry if your bone broth doesn’t gel, it’s still got minerals and nutrition galore. It could simply mean that your ratio of water to bones is too great, or the quality of your bones may not be up to par.

I use my slow cooker for my broths, that way I don't worry about what is on the stove top. I also keep the lid on the slow cooker.

Once finished, drain in a colander with another pot underneath or a big bowl. I then take that strained broth and drain it through as fine mesh sieve to take out all the tiny bits.

I like to store my broth in mason jars, I never liked plastic even before the now common knowledge of plastic containers or water bottles. If you are going to freeze your broth, again I use glass mason jars, be sure it is room temperature and you leave at the minimum two inches from the top. It will expand and bust the jars as it freezes if you do not. *Important: only AFTER the broth is frozen do i put the lid on the mason jar.

Please leave your thoughts, questions, or ideas below in the comments. I LOVE discussing this topic. I will continue making stock from turkey, Canadian goose and let you know how it tastes in later posts.

This recipe is placed in the Winter, Solstice and Wolf Moon categories as it is the base of many recipes and holds properties needed for those titles. Each word embodies the hunger our ancestors may have used but they also refer to a time where food was scarce and we would have used every bit of every food source available. So if you are on a budget or worry about food waste, this is a recipe that contributes to the solution. Now if you are metaphorically hungry for connection and insight, just make a batch of homemade soup and invite over friends and family. Sit down at the kitchen table with no television, smart phone, or radio going and let the conversations