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Health, Home, and Happiness: Making Nourishing Traditions Style Chicken Stock

Thursday, January 21, 2010

Making Nourishing Traditions Style Chicken Stock



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After I cook a whole chicken and pull off the meat as our homemade organic lunchmeat, I put everything else back in the pot that I cooked the chicken in.  In goes the skin, bones, gristle, doesn't it look nice? Then I add a tablespoon or so of apple cider vinegar and fill the pot to within a couple inches of the top with filtered water.  I used to do all this in the crockpot, but I bought a nice big 8 quart stockpot a while ago and have been boiling the chicken/cooking the stock in there since.  I usually leave the water that I boiled the chicken in to use for the stock.




Chicken vertebrae (I think).   I think it would be easier for children to learn lessons such as anatomy and physiology if they were exposed to such on a weekly basis, don't you?

I bring the chicken parts/water/apple cider vinegar (I've been using Bragg's brand from the health food store) to the pot, I bring up to a boil, then lower down to a simmer and simmer uncovered for 12+ hours, usually overnight.


Chicken stock is said to have many health benefits, including being full of calcium (I tried explaining this to the pediatrician a few months back... didn't go well. I sometimes forget that not everyone is as excited about real foods as I am) and other good things that are pulled out of the bones.  Above is a post-broth chicken bone.


See how easy it crumbles when I pinch it? Calcium was taken out of the bone and put into the broth for us to drink and use in soups.

See, this is easy.

If you're a pro at this and looking for something more, check out Nourished Kitchen's Chicken Feet Stock. I haven't gotten there yet, there's plenty of real food areas that I'm still working my way up to.

And follow In Word Adorning's directions for adding herbs for immune boosting properties.


What do you use chicken stock for?

A part of Fight Back Fridays at Food Renegade


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9 Comments:

Blogger alexis said...

That's how I make stock too, and it is wonderful! The only thing I am not crazy about is the tast of the ACV. I know it's a necessary component for leaching out all the minerals from the bones, but I wonder if there is another way...
Also, just wanted to let you know I tried your refried beans recipe, and it was a hit! Going to try your falafel next.

January 22, 2010 at 6:23 AM  
Blogger Cara said...

I don't notice the taste of ACV, but I really only use a little bit. Maybe you could try using less and see if the bones are still crumbly at the end?

Glad the refried beans were a hit, we love them too. Falafel is fun~ Nice and different.

January 22, 2010 at 7:23 AM  
OpenID localnourishment said...

I like to break some of the smaller bones before adding them to the pot. My meat farmer sells packages of "stock bones" specifically. The chicken package includes necks, which have a lot of collagen, backs and cleaned feet. Adding these with the organ meat and skin makes the yummiest stock!

January 22, 2010 at 10:01 AM  
Blogger Rachel said...

I have read that if you break the long bones you will get more out of the marrow which is really nourishing.

January 22, 2010 at 10:06 AM  
Blogger In Word Adorning said...

I'm going to look for your falafel recipe, I missed that one. Thanks for linking. . . btw - I love the look of your new site.

January 22, 2010 at 11:36 AM  
Blogger Raine Saunders said...

Wow, has there been a proliferation of chicken broth posts this week! I did one about a week and a half ago, but I think it proves that many people are thinking about getting nutrient-dense broths from their meat and poultry (yay!), and that there is a willingness to share this knowledge with many people (also yay!). Thanks for such a detailed description of this process. I think it's great to get ideas from everyone else, even if a lot of us are doing some of the same things. I have learned so much from all the wonderful food blogs I visit, including yours. Keep up the great work Cara! :)

January 22, 2010 at 3:46 PM  
Anonymous Rebecca said...

You can use lemon juice instead of ACV, since it is acidic too. I don't notice the taste either, though.

My older son loves looking at the chicken bones. He's really fascinated with them. (He also decided to try preserving chicken feet from the chicken we slaughtered in a jar of salt water, because he thought they were cool looking).

January 23, 2010 at 7:52 AM  
OpenID movinginspirals said...

I have a chicken roasting right now and I am looking forward to trying the ACV tip to make the broth more nutritious. I ran out of homemade stock and bought some the other day. Even though it was organic, it just didn't taste the same... always interesting to go back and try foods we used to eat after having homemade for a while. A nice reminder that we are definitely not missing anything!

January 24, 2010 at 12:16 PM  
Anonymous Giada said...

Hi Cara! Stumbled upon your website via your post on cheeseslave.

I made my first real chicken broth just yesterday and I must admit, it was a bit of a let down. I used Sally Fallon's recipe that she posted on the WAPF-site. It was bland and had a metallic aftertaste. I didn't expect it to be gelatinous since I didn't use neck or feet but I thought that I at least would consume some calcium and minerals. Going to try and find chicken feet in Asian stores tomorrow.

I did however notice, after eating it before every meal that, this might be TMI, I started breaking wind a lot. So did my boyfriend who also enjoyed some broth. Furthermore, I'm extremely tired right now. So maybe I'm experiencing some die-off symptoms. I've been battling Candida for some time now.

February 12, 2010 at 5:09 PM  

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