Homemade chicken stock is an old remedy that my grandmother made but many forget about today. Here is a simple recipe that combines Grandma’s old ways with new knowledge of the power of organic spices. The links below will give you direct access to bulk, organic Frontier brand spices. Get a whole cage free, antibiotic free chicken (with or without the liver and gizzards but preferably with them)
Get out a large Pyrex storage container
with a snap-on lid to store your meat.
Get yourself a large Stock Pot with a Strainer
Load up on organic spices like:
- Ground Turmeric Root
- Himalayan Sea Salt
- Black Pepper
- Sage Leaf
- Ceylon Cinnamon
- Raw, chopped Parsley
- Raw, chopped Cilantro
- Ground Cumin
- Garlic Cloves
- Chopped Onion
You can save on organic spices by buying them in bulk. Click the links for great deals. Don’t worry if you don’t have all or even any of these spices. The bone stock has its own healing powers! I do usually season liberally though. Curries and hot peppers are a new habit of mine that you will see here soon in the recipe section.
Rinse your raw, thawed chicken off and make sure you take out the plastic bag of innards! Put the innards, chicken and enough water to cover the chicken into the pot. If you don’t have a strainer, don’t worry too much. You’ll just have a little more work later and possibly some small bones but if you cook your stock long enough they should be too brittle to cause any harm by the time you or your family consume it.
You can add a little sea salt at this point but save your spices for later. Bring your chicken to a boil with the lid tilted on top until the meat falls off of the bone. Don’t cook it too long before removing the meat. Just until it falls off; not until the bones turn to mush. Get the meat out first. A strainer should help this. It’s okay if a little meat stays on the bone and cartilage, but don’t remove the bones and cartilage! That is what you want to boil down into a stock.
Store your meat in your Pyrex storage container
and stick it in the fridge. This can be added back later for chicken soup, or used separately.
Now, just put the lid on (tilted) and simmer the bones, connective tissues, and water for a very long time. I like to do this overnight. Don’t add your spices just yet. After boiling it for several hours, check the bones to see if they are brittle. If so, break them up and let them boil some more. If not, then you need even more time! If there is way too much liquid you can always continue your simmer without the lid.
Eventually the bones will be very brittle and hollow. Hollow is good as the marrow is full of healthful nutrients. At this point you can strain out what is left of the bones (unless you want to keep going and make an even richer bone stock with bone meal included.
Once you’ve strained out what is left of the bones (and hopefully no connective tissue will be left), add your spices liberally! I am firm believer that the cure to many ailments is in the spice rack! Make sure they are organic though. Conventional spices have been irradiated which nukes their healing powers!
Once you have cooked in your spices, you can let the stock cool and store it in the fridge or freezer. A nice layer of fat will cover the top protecting your stock for a long time.