A few weeks ago I made chicken stock from scratch. While I was making it, I was thinking how similar homemade stock is to breast milk. You know how people say breast milk is liquid gold because its so nourishing? Well, homemade chicken stock is like that as well, and it really looks like liquid gold. The cookbook, Nourishing Traditions, quotes Ageless Remedies from Mother’s Kitchen, when describing chicken stock, saying it “heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
Its also very tasty. Just yesterday, I was doing my Once A Month Cooking and I made Chicken Pot Pie with some of my broth. I have made the dish before, but this time using my own broth, it was much more flavorful.
When I made stock before, I froze it in large mason jars and it was really cumbersome to store, defrost and actually use the stock. Back then we didn’t have a deep freezer so that was part of the problem. This time I went about it differently and stored them in plastic bags. That way, you can freeze them flat like bricks and they take up less room in the freezer. I did several 3 cup bags and lots of 1 cup bags, so I could just pull them out as needed and not waste any stock.
Here is the recipe from Nourishing Traditions:
Homemade Chicken Stock Recipe
- 1 whole free range chicken or 2 to 3 pounds of bony chicken parts
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsly chopped
- 1 bunch parsley
- Place chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley
- Let stand 30 minutes to an hour
- Bring to a boil, and remove scum that rises to the top
- Reduce heat, cover and simmer for 6 to 24 hours
- The longer you cook the stock, the richer and more flavorful it will be
- About 10 minutes before finishing the stock, add the parsley
- Remove chicken pieces with slotted spoon
- Strain the stock into a large bowl and put in the fridge till the fat rises to the top and congeals
- Skim off this fat and reserve the stock in covered containers in your fridge or freezer