pint jar of chicken stock in my kitchen this week
Stock/broth is probably the most basic thing you can make, right up there with whey. In good restaurants there are simmering pots of it on the stove every day of the week. It is an ingredient in so many recipes, whether you’re reading Noutishing Traditions or any other savory food cookbook. Also, stock is very good for you, please go here to read up on the health benefits of real bone broth.
My advice for you, especially because it’s winter here, is go primal and make some stock. This is one of those things that has been done since pots were invented. It just feels powerful to do something that humans have done for a millenia, and turn what people nowadays think of as ‘garbage’ into something really good!
The important thing to do is just try it, it’s much easier than you think. Don’t worry too much about whether you have the ‘right’ chicken bones (beef stock is slightly different and will be a future post), just do it! Remember, baby steps. I have even made stock on a business trip. Even the pitiful pot in my hotel room kitchen was good enough to make stock from one chicken. Of course, I have been forever known since then as the ‘one who made soup while out of town’, but whatever! I felt great that week eating ‘home’ cooked food.
Here’s my advice when making stock/broth:
- Save your chicken bones until you have about 2-3 (or more) chickens’ worth, then get your stock started on a morning where you don’t have to work. It can simmer all day with practically no intervention from you.
- You can make stock in a large crock pot very easily too if you don’t want to use the stove, just leave it for longer than you would leave a pot on the stove.
- Freeze in different portion sizes in mason jars (I do pint and quart sizes, even half gallon if I have a lot).
- Don’t omit the vinegar! This step draws the minerals out of the bones.
- If you freeze in ziploc bags, make sure broth is cool first, then store flat in the freezer.
- A good stock will jell completely when it’s refrigerated. This is a great thing, so do not throw it out! (I have a friend that thought it was bad and threw it out!!)
- If your stock does not jell, do not despair, just boil it longer or just eat it anyway. It will still be good. Next time, add some chicken feet (seriously!) or find another source for your poultry/meat.
- If you refrigerate your chicken stock and there’s a lot of fat on top, break it off and freeze it. It’s a great thing to add to gravy.
Chicken Stock gets 4 forks
Rating: 4 forks (key)
Even my husband who dislikes soups and stews eats this broth in things and likes it
Difficulty:
Easiest
Page in NT: 124
Kindle location: 3690
Ingredients:
1 whole pastured chicken or 2-3 pounds chicken bones with or without bits of meat, including feet if you have them
- variation: turkey or duck
4 quarts cold water
2 T vinegar
1 large onion, coarsely chopped (or your bag of collected frozen onion parts)
2 carrots coarsely chopped (I omit this sometimes)
3 celery sticks, coarsely chopped (I omit this if I don’t have celery)
Preparation:
Throw all of your chicken parts in a pot, add the water, vinegar and vegetables. Let sit for a half hour, then bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the more rich and flavorful it will be.
If you used a whole chicken, don’t leave the meat in there for more than about 3-4 hours. Remove the chicken, remove the meat and reserve, and put the bones back in the broth to cook.
Remove the whole chicken pieces with a slotted spoon. Strain the stock into a large bowl, then ladle into mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate.
If you want to defat: put the mason jars (or the large bowl) into the fridge until they’re completely cool then break off the fat. Freeze the fat for use in gravies.
{ 12 comments… read them below or add one }
I JUST did this over the weekend and now I have to do it again. My oldest son (10) has been feeling a bit under the weather and he drank the entire batch over the past 3 days!! He is now much better and ready to go full speed ahead again… the medicinal powers that this simple broth holds are AMAZING!!!
Bridget… I know, the healing properties are amazing! There are so many good things in real broth, it’s amazing. Sorry that he drank the whole thing though, but it’s good that he’s better…
You can throw your bones into the slow cooker as well. I find it a little more energy efficient than making stock in the oven or stovetop. I’m in the habit of breaking as many small bones as I can to release marrow. I sure wish I was strong enough to break a leg bone! I also leave my stock (after the meat is removed) for three days at over 170° but not much more. By the time it is done, most of the bones are soft and the cartilage is totally dissolved and all those great minerals are suspended in the stock!
Does anyone know how long the stock will last in the refrigerator before going bad? I will be making a roast chicken tomorrow and making stock from the carcass on Tuesday.
I agree, breaking as many bones as you can is worthwhile for releasing the gelatin in the marrow. I’ve also read that it’s important to ice down your stock containers as soon as you fill them to prevent any bacteria that may form during the cool-down process… any thoughts on this?
Ryel… I haven’t done the ice thing and haven’t had problems… yet! But I do get the stock in the freezer/fridge while it’s still warm (but not piping hot)…
Amy… I have had stock last a week in the fridge. If you’re not sure, but it smells fine, just boil it for a few minutes before using it (rolling boil)…
thanks for your comments!
Has anyone added the feet, like recommended in the book? I am concerned about how nasty dirty they are. How would I clean them enough before adding to my stock.
Dianne… yep I have added the feet, and they are wonderful, full of gelatin. The way I get them they look very clean, but you could always dip them in boiling water first if you’re concerned. thanks for the comment!
What a great write up! Here’s my little post on broth. I’ve been experimenting with beef broth lately, and even made a fish broth over the summer. All are fantastic.
http://realfoodmyway.blogspot.com/2009/03/bone-soup.html
We raise our own chickens and their feet are nasty dirty when we cut them off. I soak them in warm-ish water for half an hour, scrub vigorously with a brush and repeat. They are always still stained after that but I use them.
I find that I like stock a LOT better if I line my colander with a thin dishtowel before straining. All the weird gray bits form the bottom get stuck in the cloth and my stock is much clearer and less funky-tasting. Of course, maybe most people don’t mind that cloudy stuff at the bottom. I hate it.
I just found your blog today, even though I read the Nourishing Gourmet and should have checked you out sooner. You’re making me all kinds of brave and adventurous feeling! Thanks
Lindsey… I know what you mean about the gray bits. I have a special fine strainer that I picked up (it’s in my Amazon store actually) to do this, it works well getting all of that stuff out! thanks so much for checking out the blog and commenting…
My husband (who grew up in a W African village) always peels chicken feet to remove the hard dirty outer skin. He brings the chicken feet to the boil in plain water and after a couple of minutes you can easily peel them with the help of a sharp knife and your finger tips.