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Chicken Stock/Broth
Prep Time
30 mins
Cook Time
8 hrs
Resting Time
30 mins
Total Time
8 hrs 30 mins
 

This makes a fabulous soup base. The canned variety doesn't hold a candle to this!

Course: Soup
Cuisine: American
Dietary Need: AIP diet, candida diet, dairy-free, egg-free, gluten-free, nut-free, paleo diet, soy-free, sugar-free, yeast-free
Servings: 16 cups
Calories: 9 kcal
Ingredients
  • 1 whole chicken
  • 1 whole gizzard from chicken (optional)
  • 2-4 whole chicken feet scrubbed clean (optional - makes it gelatinous)
  • 4 quarts water
  • 2 Tablespoons apple cider vinegar
  • 1 large onion coarsely chopped
  • 2 large carrots peeled and coarsely chopped
  • 3 large celery stalks coarsely chopped
  • 1 bunch parsley
Directions
  1. If using a whole chicken, cut off the wings and remove the neck and fat glands. Cut chicken into several pieces. 

  2. Place chicken pieces or just bones into a large stock pot with 4 qts. of water, vinegar, onions, carrots, and celery. Let stand 30 min. to 1 hr. Do not heat water.

  3. Bring water to a boil and skim off the scum that rises to the top. If this scum is left in the stock it will ruin the flavor. Reduce heat, cover and simmer for 6-8 hrs. (The longer you cook the stock, the richer and more flavorful. I've let it go for 24 hours.) About 10 min. before cooking time is done, add parsley.

  4. Strain the stock, removing the chicken pieces, vegetables, and bones. Let them cool and remove the meat for other uses. (I usually freeze the vegetables and meat for chicken soup.)

  5. Pour the stock into a large container and refrigerate. If you prefer, skim off the layer of fat that forms on top.

  6. Pour remaining stock into pint jars (equivalent to 14 oz. cans) and freeze. I would not recommend filling jars to the top or they will expand when freezing and crack the glass. Speaking from experience!

Recipe Notes

If you don't have a whole chicken you can replace it with 2-3 lbs. of chicken parts such as necks, backs, wings OR 3-4 lbs. of chicken bones that have been broken to let the marrow seep out (marrow adds flavor and minerals).

Nutrition Facts
Chicken Stock/Broth
Amount Per Serving (16 cups)
Calories 9
% Daily Value*
Sodium 20mg1%
Potassium 62mg2%
Carbohydrates 1g0%
Vitamin A 1805IU36%
Vitamin C 5.9mg7%
Calcium 17mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.