Homemade Chicken Stock

Making your own stock is one of the most beneficial things you can do for your digestive health.  Dr. Natasha Campbell-McBride, the author of the book Gut and Psychology Syndrome, says the following about homemade stock:

"Meat and fish stocks provide building blocks for the rapidly growing cells of the gut lining and they have a soothing effect on any areas of inflammation in the gut...To make good meat stock you needs joints, bones, a piece of meat on the bone...It is essential to use the bones and joints, as they provide the healing substances..."

Here is a simple method to follow for making homemade chicken stock.

First, after cooking chicken, I take all the bones and joints with bits of meat still on them and put them in a bag in the freezer.  Then, when my freezer is about full of chicken bones and not very full of broth, I take out the bags.

I put all the bones in a pot and then add enough water to cover the bones.  

ATTENTION:  Make sure to measure out the amount of water you use because you will have to multiply the ingredients below for every 10 cups of water you use to make the broth.

Now, for every 10 cups of water, add the following ingredients:

  • 1/2 cup of vegetables (I use celery I grow in my root cellar through the winter)
  • 1 large onion or 1 teaspoon minced dried onion
  • 1 clove garlic
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon vinegar

After bringing the mixture to a boil...

...cover and simmer on the stove for 8 to 12 hours.  Then, let the liquid cool so it becomes easier to handle.

Strain the broth...

...then put into freezer containers for use in your recipes.         


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