Chicken Stock

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An Age Old Immune Booster

There’s been a lot of talk lately about bone broth and all of it’s health benefits. But, really, that truth has been around for a while now…why do you think your grandmother would make chicken noodle soup when you were sick? Broth, or stock, is rich in nutrients and minerals to support your immune system! Not only that, but it supports your gut health, improving digestion, and the high collagen content is good for your hair, skin, nails, bones, and joints. Who knew all of that could come from some leftover chicken bones and water?!

If you read my Roasted Chicken with Carrots recipe, then you know that I save the chicken bones to make broth. I’ve honestly been making my own broth for a while, before the “bone broth” kick started, just to save money and make the most of the chicken I bought. I don’t knock natural remedies by any means, in fact, I added some stock to this milk based soup when Zemirah had a virus recently. What I want from this blog is a space for honesty and a realistic depiction of what life looks like when trying to eat healthy. And here’s the honest truth: making stock is super cheap and I don’t like to waste my chicken bones! The fact that bone broth is good for you is an extra wonderful benefit!

So there you have it. It is healthier and cheaper to make stock than buying packaged, especially with the winter months approaching when we’ll be making lots of comforting soups and stews. Yum! I also use my chicken stock for braising liquid when cooking meats; it keeps meat tender and adds plenty of flavor. I hope you make my roast chicken recipe, then use the bones for this nourishing broth!

Chicken Stock

Makes about three quarters of a gallon. Could easily be doubled…if you have a pot big enough! 

Ingredients:

• Leftover bones from one 5-6 pound chicken (I also save the neck and skins to add extra collagen, but that is optional)
• 3 large stalks of celery, rough chopped
• 1 large onion, halved
• 1 lemon, halved
• 5 whole cloves of garlic, peeled
• 2 large carrots, rough chopped
• 1/2 tbsp of kosher salt
• Enough water to cover bones, about 8-10 cups

Directions:

• Combine all ingredients in a large stockpot
• Make sure the bones are covered with water
• Cover and let simmer about 6-8 hours, until the bones are softer, the water is yellow, and your house smells amazing. 😉
• Strain, using a large mesh strainer, into freezer safe bags and/or covered containers for the refrigerator

If you make my roast chicken and/or this broth, please let me know by tagging me on Facebook (Molly Mills) or Instagram (mrsmollymills). I hope this broth can help support your family’s immune system this winter, and of course, save you money! Stay healthy and warm…and enjoy your pinch of crazy!

 

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