best chicken stockWe love making chicken stock in our house, especially at this time of year. Stock is full of healthy minerals that are easily absorbed into the body, as well as gelatin and collagen. The benefits of broth include helping to cure leaky gut and food  intolerances, it improves joint health, boosts the immune system, and helps reduce inflammation.

By making your own stock, you can also avoid MSG and unhealthy salts, plus it tastes so much better! There is so much to be said about the benefits of bone broth that Sally Fallon wrote a whole book on it, Nourishing Broth: An Old-Fashioned Remedy for the Modern World.

There are lots of posts out there about how to make bone broth, but I am going to share how to make even healthier chicken stock with a few secret ingredients.

chicken broth with vegetables and spices in a saucepan

I highly recommend using farm fresh chicken if at all possible. The difference is unbelievable. Store bought chickens seem to produce a more bland, clear, watery looking broth, where as a farm raised chicken quickly turns the water a rich, warm golden color.

To begin, we cut off the wings of the chicken and add them to a bag in the freezer for wing night. (I got this idea from Trina Holden. She’s a fantastic real food cook.) Then we bake the chicken, have a delicious meal, and save the carcass. We also buy extra chicken necks, backs, and feet. Yes I said feet.

The Best Chicken Stock Ever!

Ingredients:

  • Carcass from chicken
  • Chicken necks (good for when you want to make pure broth.)
  • Chicken backs (good for when you want a little meat in your broth.)
  • Feet from chicken (Trust me on this one. I know it sounds disgusting but they supply large amounts of gelatin.) See Katie Kimball’s wonderful post on how to clean and peel chicken feet. (I delegate this to my husband!)
  • 1-2 carrots
  • 1-2 stalks of celery
  • a few garlic cloves
  • 1 onion
  • 2-3 bay leaves
  • about one tsp. peppercorns
  • 2-3 Tbs burdock root
  • A few pieces of ginseng root. (I usually just grab some out of my jar and throw it in the pot. I’m one of those cooks!)
  • Real Salt to taste (Read another post by Katie about the benefits of RealSalt here.

Instructions:

  1. Put chicken parts in a large pot and cover with cold water. Cover with just enough water to cover everything. (If you use too much water you will not get a nice “gel.”) Add a few tablespoons of vinegar and let sit for a few minutes. This will help draw the minerals out of the bones.
  2. Add the carrots, celery, garlic, onion, peppercorns, bay leaves, burdock, and ginseng.
  3. Bring to a boil, then reduce heat and  turn it to low. You want it where it is not even simmering, you just want a few bubbles coming to the top every little bit. (If the broth gets too hot it will destroy the gelatin which contains many of the health benefits.)
  4. Skim any impurities that float to the top.
  5. It’s personal preference as to how long you let the broth cook but we usually let it go over night.
  6. Add Real Salt to taste.
  7. Strain it and allow it to cool.
  8. Skim any fat off of the top.
  9. The cool broth should congeal into a jello like substance when chilled. (Again, I notice that farm raised chicken broth congeals much better than broth made with store bought chickens.)
  10. Freeze into 2 cup portions.

Chicken Stock

The secret ingredients?

Burdock and Ginseng roots. They help keep my family healthy all winter. Burdock is great for skin health and is a blood purifier. In addition, I think it adds an extra depth to the taste of the broth.

I love ginseng! Ginseng is an endangered plant so I am very picky about where I purchase it. I only buy from Mountain Rose because I know it has been ethically harvested. Not only is ginseng wonderful for the adrenal glands, it also improves your memory, and helps you feel more rested and energetic. And, it doesn’t change the flavor of the broth at all.

The best part about having chicken broth on hand is that it is perfect for when you need a meal at the last minute.

It can be used for cooking vegetables, rice or risotto, and you can quickly make soups or gravy. We always save a few bags of broth with some shredded chicken it it.  This can quickly be thickened into gravy and served over rice, noodles, or biscuits.

Girl drinking chicken brothBest of all, broth also makes a wonderful drink just like coffee or tea due to its health benefits and savory taste, My daughter loves drinking stock and often asks for a mug of it.

Best Chicken Stock Ever!
 
Author:
Recipe type: Soup
Ingredients
  • Carcass from chicken
  • Optional: chicken necks (good for when you want to make pure broth.)
  • Optional: chicken backs (good for when you want a little meat in your broth.)
  • Feet from chicken (Trust me on this one. I know it sounds disgusting but they supply large amounts of gelatin.) See Katie Kimball's wonderful post on how to clean and peel chicken feet. (I delegate this to my husband!)
  • 1-2 carrots
  • 1-2 stalks of celery
  • a few garlic cloves
  • 1 onion
  • 2-3 bay leaves
  • about one tsp. peppercorns
  • 2-3 Tbs burdock root
  • A few pieces of ginseng root. (I usually just grab some out of my jar and throw it in the pot. I'm one of those cooks!)
  • Real Salt to taste
Instructions
  1. Put chicken parts in a large pot and cover with cold water. Cover with just enough water to cover everything. Add a few tablespoons of vinegar and let sit for a few minutes. This will help draw the minerals out of the bones.
  2. Add the carrots, celery, garlic, onion, peppercorns, bay leaves, burdock, and ginseng.
  3. Bring to a boil, then reduce heat and turn it to low. You want it where it is not even simmering, you just want a few bubbles coming to the top every little bit.
  4. Skim any impurities that float to the top.
  5. It's personal preference as to how long you let the broth cook but we usually let it go over night.
  6. Add Real Salt to taste.
  7. Strain it and allow it to cool.
  8. Skim any fat off of the top.
  9. The cool broth should congeal into a jello like substance when chilled.
  10. Freeze into 2 cup portions.

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The Healthiest Chicken Stock With These Secret Ingredients*This post contains affiliate links.  Thanks for supporting me and family!

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