Chicken Bone Broth
Making your own broth is super easy and an excellent way to spend some time on the weekend.
Stock is really nutritious as it is full of minerals and electrolytes, it aids digestion and soothes the gut. Given stock is cooked slowly over time it is an excellent way to get protein into your diet and it is easy for the body to uptake the nutritional value within it for the same reason. Store bought stocks are very processed and usually laden with extra salt and flavouring, plus making your own will make you feel like Maggie Beer (my kitchen hero.) If you are pregnant, your cooked stock will be highly nutritious so it ticks all the boxes for you & your growing baby.
When I make stock, it is always a little different every time depending on what veggies I have on hand. Here is the basic recipe for you.
makes 3-4 litres
- 1 whole organic chicken (or 2-3 frames), plus some extra bits if possible. I usually ask my lovely butcher for some extra necks and feet, otherwise you can add in some wings or drumsticks.
- 4 litres of filtered water (to cover chicken in the pot)
- 2-3 carrots
- 1 onion
- 1 leek
- 1-2 sticks of celery
- 1 teaspoon of black peppercorns
- a few bay leaves
- a few sprigs thyme, sage or chives (whatever you have handy)
- a dash of apple cider vinegar (this draws the minerals out of the bones and into your broth.)
- Roughly chop the veggies
- Put all ingredients into a big soup pot and cover with water. Add extra if you need to as it important that everything is well covered.
- Add apple cider vinegar & let sit for 20-30minutes
- Bring to the boil then reduce heat, cover and simmer for as long as you can. Minimum of 3 hours, I like to aim for at least 6-7 hours. Alternately, use your slow cooker on low for 24hours.
- Pul out the bigger bits of chicken and then pour the stock through a sieve.
- Discard the veggies (I feed mine to our dogs)
- Pour the stock into a container large enough to hold it and once it has cooled slightly, place it in the fridge to allow the fat to settle on the top.
- Pick all the chicken off the bones and keep it. If you are making chicken soup, you can use it straight away, otherwise freeze extra chicken in portions and add to salads, soups and snacks.
- If you are making soup, use the stock that you need and freeze unused portions. I usually do this in various sizes; I pour into an ice block container, freeze and then store cubes in ziplock bags. Also some bigger 300-500ml blocks so I can use it later to make a quick soup- with leftover chicken and some veggies or when I am cooking other things.
Stock keeps for about 5 days in the fridge and several months in the freezer, just ensure that it is airtight.
If I am planning on making stock and have recently roasted a chicken I will freeze the roasted carcass & add that to my stock pot too.