Chicken Stock + Chicken Broth
Classic stocks and broths are slightly different nutritionally, but both are the very foundation for flavour. This recipe explains how to double up on the value of your chicken to make both meat stock and bone broth. Don’t forget to add the apple cider vinegar to your bone broth pot (to help leach the minerals from the bones). Note the recipe doesn’t call for salt – add this to your stock or broth when using it in a recipe.
Servings
4
Servings
4
Ingredients
For Chicken Meat Stock:
For Chicken Bone Broth:
Instructions
  1. Put all the ingredients into a large stock pot, a large Dutch Oven, or a Slow Cooker.
  2. Slowly bring up just to the boil and simmer VERY slowly. Depending on the size of your whole chicken (if using), cook on the stove top on a low heat (the stock should barley ‘blip’) or in a low oven for 2 – 4 hours; or for 8 about hours in a Slow Cooker (following the appropriate instructions for yours).
  3. Let the stock cool down and carefully strain the contents of the pan through a colander. Leave any chicken feet or pigs feet intact and pick the meat off the other bones. Set aside the meat and the bones/intact feet separately.
  4. Gently take out the vegetables and set aside. Sieve the strained liquid stock through a fine mesh strainer – it’s now ready to use.
  5. Use the stock, meat and vegetables in a soup or recipe of your choice. If not using straight away, cool the stock to room temperature and transfer to convenient sized containers. Refrigerate for up to 5 days, or freeze for up to 6 months. Any fat which rises to the top can be used with the stock, or skimmed off.
  6. If you’re going on to make Chicken Bone Broth, return the picked bones and any feet to the pan and proceed as below. If not, you can freeze them for a later batch of bone broth.
For Chicken Bone Broth
  1. Put all the ingredients into a large stock pot, a large Dutch Oven, or a Slow Cooker.
  2. Slowly bring up just to the boil and simmer VERY slowly. Cook on the stove top on a low heat (the stock should barley ‘blip’); in a low oven; or a Slow Cooker for at least 48 and up to 72 hours (following the appropriate instructions for your Slow Cooker).
  3. Follow the steps above for straining, sieving and storing your bone broth, discarding any solids.
Recipe Notes

* All kinds of chicken bones make stock:

  • Raw bones and carcasses – cooked from raw.
  • For a richer flavour, roasted raw bone – roast uncovered for 20-30 mins.
  • Bones from carcasses saved from roast chicken (you can freeze them) 
  • A mixture of both – the more the merrier!

If you’re making chicken broth as a gut healing remedy, it’s best to cook them from raw. Adding chicken feet or a pig’s foot, will enrich the gelatin content of the broth and it will gel up nicely.

*Carrot skins can make the broth bitter if long cooked.

**Use the larger quantity if you have no bones from the meat stock.