Food is MedicineMade from Scratch Recipes

Homemade Chicken Stock

Homemade Chicken Stock

Homemade Chicken Stock Recipe:

Remember when grandma used to tell you to eat chicken soup when you were sick? It turns out that grandma knew best – bone broth is full of health-giving nutrients and gives your immune system a major boost (among other things).

Because bone broth is so delicious and nutritious, it is included in our daily regimen. We drink some in the morning and in the evening  (It also helps with digestion). We make stock once a week in our big pressure cooker. One batch usually makes about 10 quarts or so and last for about a week. And actually, my husband has been the stock-maker recently. So ~ let’s face it, if he can do it, anyone can!

You can read more about the immune boosting components and health benefits of Bone Broth in my post, 7 Foods that Boost Your Immune System Naturally.


1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 or more quarts cold filtered water (as much water will fit in your pot)
2 tablespoons vinegar
1 large onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped

*Note: Farm-raised, free-range chickens give the best results and the most nutrition. Many battery-raised chickens will not produce stock that gels.


Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 12 hours. The longer you cook the stock, the richer and more flavorful it will be. (My husband likes 24-hour broth).

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the bones. You can reserve the left over chicken for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into jars and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Add to your favorite soups & stews or just enjoy by itself.

For Beef Stock/Broth just add ox tails and knuckle bones instead of Chicken. Enjoy!

Sources and More Information

Broth is Beautiful

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *