Chicken Stock | Bone Broth
Why homemade chicken stock/bone broth?
Urban living has posed quite a compost dilemma for me. This broth is perfect for utilizing such leftover food scraps as bones from roasted chicken, chicken wings, or braised chicken thighs as well as anything you may ditch in the trash. Herbs, peels, stems. Using every part of everything makes a huge difference in the amount of food waste we produce. Save the planet, people!
This broth is phenomenal as a component of almost every meal. I use it to cook rice or quinoa; add a splash to stir fry; ½ a cup to instant pot refried beans; or enjoy a cup (as a digestive) first thing in the morning. Oh, and what a wonderful a post-workout digestion and recovery boost! Feeling a little under the weather? This recipe has you covered. Add leftover roasted chicken and roasted veggies for a vibrant and satiating soup.
Seriously, this is deliciously savory, easily absorbed; nutrient dense liquid gold.
Once you find out how genuinely easy it is to whip up a batch of stock on your own, you will never go back to the packaged stuff again. I promise.
Makes roughly 2 quarts of stock ~ 6-8 servings
Ingredients (Organic preferred if possible):
2-2.5# Whole chicken parts (organic + free range preferred)
1 Medium white/yellow onion, halved, skin on
1 leek, sliced in half lengthwise
2 Medium carrots, chopped into big chunks
4 Garlic cloves, smashed, skin on
2in knob Fresh ginger, roughly sliced
1 inch knob Fresh turmeric root, roughly sliced
Stems of 1 bunch parsley
Stems of 1 bunch cilantro
*As I previously mentioned, all veggie scraps work beautifully for this recipe. Use you potato peels, mushroom stems and celery leaves. Do you have any thyme/rosemary bay leaves/basil/tarragon on hand? Perfect. Throw it in. Any seeds/spices? Add them too. I often times add 1T coriander, fennel and cumin to my broth. Experiment. Have fun and use what you have. This recipe is versatile!
- Rinse chicken under cold water, pat dry. Place in a large stock pot and fully cover with cold filtered water.
- Bring the contents to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 30 minutes.
- Skim off any fat that has collected on the top and discard.
- Add the rest of the ingredients.
- Let broth simmer uncovered for 4 more hours.
- Strain contents and store in the fridge in a glass container for up to two weeks. I use mason jars because you can find them literally anywhere.
- You can also freeze the broth in mason jars for up to 3 months. Let broth cool completely. Leave 2 inches at the top of the jar and screw the lids on loosely. Place jar in warm water or leave in the fridge overnight to thaw before using.