Homemade chicken stock is so healthy and simple to make, once you’ve made your own, and learn about the health benefits, you won’t want to consume the store-bought processed stock.
Stock is simple and versatile, here is a list of things you’ll need: One whole chicken (quartered), 2 yellow onions, 2 leeks (white and green parts), 5 celery stalks, 5 carrots, 7 parsley sprigs, 7 thyme sprigs, 10 peppercorns, and 2.5 tsp. of salt. You can adjust these ingredients to your own taste by adding more or less, or even adding additional ingredients such as garlic, or lemon.
While this is a chicken stock recipe, there are many types of stocks and when you prepare them from scratch they are so nourishing for your body. Homemade stocks have caught a lot of attention lately, and are commonly referred to as bone broths. Here is a nutritional brief on Stocks:
When we cook whole animal parts in water (the bones, skin, ligaments, marrow etc.). a family of molecules called glycosaminoglycans is released into the liquid. This family of molecules includes:
- Glucosamine, which is benneficial for our own cartilage.
- Hyaluronic acid, which allows our cells to function and benefits our skin.
- Chondroitin sulfate, which promotes joint health among other things.
Bone broth also contains minerals such as:
So when you consume homemade stocks you can be sure that you are nurturing the cells of your body the way our ancestors did before us, promoting healthy cells that enable us to thrive.
Shanahan, Catherine, and Luke Shanahan. Deep Nutrition: Why Your Genes Need Traditional Food. Flatiron Books, 2018.
Axe, Josh. “#BoneBroth Benefits for Digestion, Arthritis, and Cellulite.” Dr. Axe, Dr. Axe, 27 Dec. 2018, draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/.
Let’s get started!
First, cut your onions, celery, and carrots into quarters, halve your leeks lengthwise and rinse. Set out our parsley, thyme, peppercorns, and salt. Feel free to leave the skin on the onions and carrots if you like, I did.
Second, quarter a whole chicken and set aside.
Place the chicken in a stock pot and cover with about two inches of water. Turn the heat on to medium-high and bring to a simmer.
When it starts to get a good simmer, skim the fat off the top with a spoon.
Then, add the leeks, onions, carrots, celery, thyme, parsley, salt, and pepper. (Basically, add everything else to the pot).
Reduce the heat to low, and simmer uncovered for an hour to fully cook the chicken. Check your heat after 5 minutes to make sure it is high enough that it is still simmering and adjust lightly as needed.
Transfer the chicken to a platter and let cool slightly. Begin removing the meat from the skin and bones (be sure to reserve the skin and bones. Using your hands, pull the chicken into bite sized shreds. Set aside 3 cups of chicken and save the rest for another recipe.
Return the skin and bones to the stock pot and continue simmering for another hour.
Finally, separate the stock from the solid ingredients using a ladle to pour it through a fine mesh sieve. Use the back of the ladle to press down on the solids so that you get all of the juices and flavors out.
When you are finished, discard the solids and place your stock in the refrigerator.
I’m going to use this stock later for a very simple chicken noodle soup!