How to Make Chicken Stock

Note: "Stock" and "Broth" are often used interchangably. Technically, "stock" is made from predominantly bones, while "broth" is made mostly from meat scraps. Since my kids usually eat all of the meat (or I save it for enchiladas, etc.) what I make would be a stock.

You can also make stock from almost any animal bones - I regularly make chicken, beef, and pork broth. Pork broth is especially good for potato or pea soups.

I think of chicken stock as one of the main building blocks of homemade food. I use it in so many dishes, and of course, if you make it from quality ingredients it's so much better than anything you can buy. I also love it because it's made from something you would otherwise throw away - which makes it pretty much free! It's also chock-full of nutrition . . . I could go on and on!

Most stock recipes include vegetables, but I like to leave these out so that the finished stock can be flavored to complement whatever dish I will be using it in later.

I include vinegar in my stock, because, according to Sally Fallon in Nourishing Traditions, "Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth." (p. 116)

Simple Chicken Stock
Bones, skin, and scraps left over from cooking a chicken*
4 quarts cold water (I simply fill up the crock pot to cover the bones)
2 Tbsp vinegar or wine (I generally use apple cider vinegar)

Place all ingredients into stock pot or crock pot.** Let stand 30 minutes to an hour. Bring to a boil, and skim off any scum that rises to the top. Reduce heat and simmer for 6 to 24 hours (I usually just leave it in the crock pot overnight). The longer you cook it, the more flavorful and full of collagen it will be (great for your joints and for fighting inflammation!) When done cooking, remove the bones and scraps, drain through a cloth, and refrigerate.

*You can use a whole chicken, meat, skin and all. This makes your broth more flavorful. I often do this with my old laying hens, which are too tough to eat otherwise. After making the broth, I save the meat for enchiladas and such.

**In the years since I originally wrote this post, I have discovered the joy of making stock in the Instant Pot. It's much faster, and actually results in a richer, more gelatinous stock. You make it the same way you make it in a stock pot; just use the Soup/Broth setting.

Apparently, using the chicken feet makes the stock extra nutritious - but I haven't been brave enough to try this yet!

**** Update: I've made stock with chicken feet a few times now. Washing and peeling the skin off of the feet is pretty nasty, and the naked feet floating in the simmering water is really creepy (don't make stock while watching the scene with the Dead Marshes on Lord of the Rings - trust me!) It's definitely not something I enjoy, and I probably won't do much of it. But if you're not easily grossed out, it's not too hard, just putzy, and is reportedly the most collagen-rich stock you can make.

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