Chicken Stock

Soup season is here and what makes a good soup? Good stock/bone broth!! And good stock/bone broth comes from bones and yes, chicken feet! When skin, cartilage, ligaments and tendons are cooked the collagen is broken down into gelatin. Collagen is the “glue” for our connective tissues and can benefit and promote healthy skin, hair, joints, and bones. The gelatin is protein-rich and full of important conditionally essential amino acids like glycine and glutamine.

Collagen supplements and bone broth have been all the rage for many years now and are ridiculously expensive, I wish more people knew how easy it is to make your own collagen rich bone broth at home. We have also become so disconnected from where real food comes from, many of us are way more comfortable taking a powder, pill or shake than dealing with bones and chicken feet.

You know you’ve made good stock when it turns into a jello-like texture when cooled, that’s the gelatin! You can often find beef bones and chicken feet in the frozen section at your grocery store, or ask at the butcher counter.

Chicken Stock

Soup season is here and what makes a good soup? Good stock/bone broth!! And good stock/bone broth comes from bones and yes, chicken feet! When skin, cartilage, ligaments and tendons are cooked the collagen is broken down into gelatin.
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Servings 3 Quarts

Ingredients
  

  • 1-2 each Chicken Carcasses After I roast a chicken (which I usually do weekly) I keep the carcass in the freezer until I’m ready to make stock
  • 2 each Chicken Feet You can often find bones and chicken feet in the frozen section at your grocery store, or ask at the butcher counter. 
  • 1-2 each Whole Onions, Chopped
  • 1-2 cloves Garlic, Halved
  • 2-3 each Carrots, Chopped
  • 2-3 each Celery Stalks, Chopped
  • 5 sprigs Fresh Thyme
  • 5 sprigs Fresh Parsley
  • 1-2 each Bay Leaf
  • 1 Tbsp Peppercorns, Whole
  • 1 Tbsp Apple Cider Vinegar helps extract nutrients from the bones; no you won’t taste it
  • 3 Quarts Water

Instructions
 

  • Add all ingredients to a large stock pot and fill with about 3 quarts of water.
  • Simmer for at least 6 hours. Add more water as needed to make sure everything is submerged.
  • Strain, cool and skimoff any fat that rises to the top.
  • Let simmer all day, cool it down in the evening, then pop the whole pot in the fridge overnight. Put it right back on the stovetop the next morning. Repeat for 2-3 days. 
  • Alternatively, add all ingredients to a crock pot and cookon low for 6 -24+ hours.

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