Chicken stock

Chicken stock is the secret ingredient for making delicious food. The flavor is unbeatable. It can be made with a whole chicken or bony chicken parts, such as necks, backs, breastbones and wings. I often use chicken feet for extra gelatin, which makes a huge difference. Instead of being thin like water, gelatinous stock has more body and a slightly sticky texture. Keep in mind that this is actually very simple and easy to do.

Properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as a electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium into the stock. 1


Makes about 3 quarts


  • 1 whole chicken (free range or pasture-raised) or 4 pounds of bony chicken parts, such as necks, backs, breastbones and wings
  • 2 chicken feet (optional) – they are full of gelatin (collagen)
  • 2 tablespoons apple cider vinegar
  • 4 quarts cold filtered water
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • salt and pepper to taste


  1. Place the chicken and feet in a large stainless still pot. Add water and apple cider vinegar. Let stand for 30-60 minutes. Vinegar helps to draw minerals from the bones into the stock.
  2. Bring to a boil, uncovered and remove scum that rises to the top.
  3. Reduce heat to low, cover and simmer.
  4. After about 2-3 hours of cooking, remove the whole chicken with a slotted spoon, let cool and remove the meat from carcass. Reserve the meat for other dishes, such as chicken salad, sandwiches, soups…
  5. Return all bones and other parts of chicken to the boiling pot.
  6. Add the onion, carrot and celery, cover the pot and return to the simmer.
  7. You can make a wonderful stock in as little as 4-6 hours that is still quite good for you. To get the maximum benefit from the bones, you’ll want to simmer it at least 12-24 hours. The longer you cook the stock, the richer and more flavorful it will be. You can also use a slow cooker.
Chicken stock

After 12 hours of simmering

Strain the stock through a fine-mesh strainer into glass containers or big pot. The stock is ready to use in your recipes.

Chicken stock

If not using right away, cool on the counter until it’s slightly warm or room temperature. Cover and refrigerate for up to 5 days or store in the freezer for several months.

Rewarm on the stove, add salt and pepper to taste and enjoy on its own or use as a base for all your favorite soup recipes, sauces and stews.

You must try my Broccoli Leek Soup Recipe with chicken stock. It’s delicious.

Excellent broth (bone stock) recipes can be found in Sally Fallon Morell’s Nourishing Broth: An Old-Fashioned Remedy for the Modern World.


  1. Nourishing Traditions; Sally Fallon Morell’s; Newtrends Publishing, Inc.; 2nd Revised edition (January 1, 2001)
  2. Nourishing Broth; Sally Fallon Morell’s and Dr. Kaayla Daniel; Grand Central Life & Style; Illustrated edition (September 30, 2014)

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