Chicken stock is by far one of my favorite pantry staples. Homemade chicken stock is incredibly nutrient-dense and can bring incredible flavors to any dish. I use chicken stock for making the best rice and pasta, for amazing soups and casseroles, gravies, sauces and so much more. Even drinking it alone or as some delicious, healthy, nutrient-dense hot chocolate! With so many uses, and homemade chicken stock being so easy and affordable to make, it became a no-brainer for me to start making it myself.
Benefits of using homemade chicken stock
Chicken stock pulls out so many nutrients from bones that we wouldn’t normally be able to have access to. Collagen, omega 3s and omega 6s are rich in chicken bone stock. Minerals, such as calcium, magnesium, and phosphorus and vitamins such as A, B2 and B12 just to name a few, are also found in this delicacy. Studies have shown that consuming chicken bone stock can be helpful with digestion and metabolic health. Which is a huge win!
Why make it yourself?
One huge reason I started making this recipe myself is because I wasn’t happy with the ingredients found in store-bought chicken stock. Not only do they have extra unnecessary preservatives and additives, but they also lack so many of the awesome nutrients you can get from making it homemade. Not to mention how expensive store-bought chicken stock is! By making this yourself, you can make this for virtually no cost! I also promise you, this is one of the easiest things you can make too.
What you need
The majority of ingredients you need for this recipe are things you likely would compost or throw away anyway. Plus stock can be completely customizable based on your preference. There is no exact science to this recipe, you can toss in pretty much whatever you want and add whatever flavors you want, but I do give you some herbs and seasonings that I like to add to mine. But overall, you do you boo and add whatever sounds good! 🙂
Chicken Scraps
The first thing you need might be obvious, but chicken scraps! After wing night, chicken drummies, and whole chickens, don’t throw the bones and carcasses away, put them to use and get all those additional nutrients they have to offer! I always keep a ziplock baggie in my freezer for any chicken carcasses, bones, and trimmings. Once I have a full bag (or whenever I get around to it) I take those bones and make stock.
Veggie Scraps
This, too is something that would normally get tossed out, but by making stock, it gives these veggies more purpose! Like the chicken scraps, I keep a bag for veggie scraps in my freezer at all times. Carrot ends and peels, celery ends, onion skins, etc. all are great to keep on hand for chicken stock or even if you want to make veggie stock!
Apple Cider Vinegar and Eggshells – Optional
Adding a splash of ACV to your stock can help soften the bones and extract the nutrients from them. I normally add just a splash to my stock.
Eggshells are another fun addition to toss into your stock and a good way to get extra use from what normally would be thrown in the trash. Adding eggshells to the stock can add extra minerals such as calcium into our stock. Eggshells are normally very slow to break down, but since we will be simmering for an extended period of time, it will break down to release some of those minerals.
How to do it
I like to roast my scraps to bring out those extra yummy flavors. Spread out the chicken bones and the veggie scraps onto a baking sheet and bake at 425 degrees for about 45-60 minutes until everything is roasted. Move everything into a stock pot or a crock pot. Pour some water onto the baking sheet and use a wooden spatula to scrape off all the bits left behind and include that in your stock pot. Add the rest of the ingredients or any herbs/seasonings you want, then cover the bones and scraps with water and let simmer for 12-24 hours. The longer we let it simmer, the more nutrients we can get. Random fun fact: The difference between stock and broth is that stock is simmered for much longer! Once the stock is done simmering, let it cool slightly and then strain out all the bones and veggie scraps. These now can work wonders in your compost pile! Once the stock is strained out, cool it down as quickly as you can. Here in the midwest winters, I set mine outside and it cools down in no time! As your stock cools, you may be left with a thin layer of fat across the top, gently scrape away that layer and discard.
From here, you may choose to freeze or pressure can your stock.
Freezing
In a freezer-safe container, pour the cold stock into the container leaving room for the stock to expand as it freezes. Many freezer containers have a line indicating where to fill to for freezing. Once your containers are full and labeled, simply place them in the freezer until you are ready to use them. Thaw the stock in the fridge prior to use.
Canning
Since stock is made from meat and bones, it does have to be pressure canned. I have a digital pressure canner that has become my favorite food preservation friend! To can your stock, begin by heating the stock back up while prepping the jars. Wash jars, lids and rings in hot soapy water and rinse well. Once the stock is hot and the jars are hot and clean, fill the jars with stock to one inch head space. Swirl a bubble popper in the jar to remove any bubbles, wipe the rim of the jar and place a lid and ring fingertip tight. Put the jars into the pressure canner and pressure can pints for 20 minutes and quarts for 25 minutes. When the pressure has released and you can safely open the canner, carefully lift out the jars and place them on a towel in a place they can be left undisturbed for 12-24 hours. Then check to make sure the lids have sealed properly by gently pushing on the lid. If the lid flexes, it has not sealed correctly. Place that jar in the fridge and use within a week. Remove rings, label, and store jars in a cool dark place.
Recipe
Ingredients
- Chicken scraps
- Veggie scraps – onion, carrot, celery
- Eggshells (optional)
- splash of Apple Cider Vinegar (optional)
- 3 minced garlic cloves
- 2 dried bay leaves
- 1 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp rosemary
- 6 whole peppercorns
- Water
Instructions
- Preheat oven to 425 degrees. On a baking sheet spread out chicken bones and veggie scraps.
- Roast for 45-60 minutes.
- After roasting, dump the scraps into a large stock pot. While the baking sheet is still hot, pour a small amount of water and use a wooden spoon to scrape the baking sheet to get the extra flavors. Add that to the stock pot.
- Cover the scraps with water and bring to a boil.
- If you would like to add additional flavors to the stock, add garlic cloves, bay leaves, thyme, parsley, rosemary, and peppercorns. Or any other herbs/spices you would like to include. If you choose to use eggshells and ACV, add them to your stock pot now as well.
- Simmer for 12-24 hours stirring occasionally and skimming off any foam that appears.
- Remove the bones, veggies, and other solids from the stock so you are left with only the stock.
- Allow the stock to cool and scrape any fat from the top of the stock.
- Freeze or can the stock.
Pressure Canning Instructions
- Bring the stock back up to a simmer while prepping jars and pressure canner.
- Wash jars, lids, and rings in hot soapy water and rinse well.
- Fill the hot jars with hot stock up to one inch headspace.
- Wipe the jar rim with a clean, damp cloth. Place a lid and ring on just finger tip tight.
- Insert jars into the pressure canner and pressure can pints for 20 minutes and quarts for 25 minutes.
- When pressure has fully released, remove the jars from the canner and gently set then on a towel in a place where they can be left undisturbed for 12-24 hours.
- After 12-24 hours, check the seals on the jars, remove rings, and label.