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Easy Chicken Stock

Try this homemade Easy Chicken Stock recipe, the perfect base for delicious gravies, sauces, soups and more!

Updated May 14, 2018

Try this homemade Easy Chicken Stock recipe, the perfect base for delicious gravies, sauces, soups and more!

Even better, it provides a rich, nutritious liquid with great versatility; an indispensable ingredient essential to creating fabulous gluten-free meals.


Stocks versus Broths

Stocks are generally made from left over meats, bones and vegetables.

Think of them as a jumping off point for good things to come.

Make great stocks by adding ingredients that evoke the most flavors.

Pack your stock with meaty bones and lots of vegetables.

The added bonus of utilizing such ingredients is they boost the nutritional value of the foods you serve to your family and make the most of your food budget.

Broths are simply seasoned stocks.

While stocks might be the blank canvas, seasonings make them over into flavorful broths.

Be fearless and creative.

Explore the fascinating world of herbs and spices.

Experiment until you achieve the right balance of seasonings to make an outstanding broth.

Master the art of stocks and broths, and you will win the esteem of those you nourish.


Easy Chicken Stock Making Tips

You don’t need run to the grocery store and buy a bunch of special ingredients to make this Easy Chicken Stock recipe.

Be like the frugal French, purchase whole chickens on sale, and then cut them into parts at home.

Save wings, backs and necks, those chicken pieces no one wants to eat.

My family does not like drumsticks, so I set them aside, too.

Put the chicken parts into a freezer-safe bag or container and store them in the freezer.

When you have collected enough chicken parts, about the equivalent of a whole chicken, thaw the frozen mass overnight in the refrigerator.


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The next day, use a meat cleaver to quarter the chicken pieces to expose the nutrient rich bone marrow.


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Add the chicken pieces to a stock pot, and then cover with water.

To extract from the bones that all-important health building mineral, calcium, add some apple cider vinegar to the concoction.

The acid from the vinegar will dissolve the calcium from the bones.

When calcium and vinegar combine, the “vinegar” flavor is cancelled.

Salt is an amazing ingredient.

By nature, it has “drawing” action.

In stock, salt “draws” rich flavor from deep within bones and savory juices from meats.


Let Nothing Go to Waste!

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Save nutrient rich onion skins and vegetable parings from food preparation.

Include wilted greens and lettuce, celery tops, pea hulls, stalks from cauliflower, broccoli and asparagus, old and tough kohlrabi, beets, turnips or rutabagas, perhaps a handful of squash and pepper seeds, or shriveled cucumbers.

The only exceptions are cabbage and green onions, as they can sour any stock.

Store these leavings in a sealed container in the refrigerator.

When the container is stuffed full, it is time to make chicken stock!

Chop leftover vegetable skins and leavings.

The more finely chopped they are, the more nutrition and flavor passes into the stock.

Save your vegetable cooking water, too.

It is full of vitamins and minerals leached from vegetables.

There is no point in throwing nutrition down the drain with the dishwater.

Freeze vegetable cooking water and use it instead of plain water to boost the nutrition and flavor of Easy Chicken Stock.


How You Cook Easy Chicken Stock is Important

This is not a toss-it-all-in-a-pot-and-stew-it-to-death recipe.

The cooking method is important to preserve and protect precious nutrition and flavor.

After all, that is what stretching food dollars is all about, providing delicious health building meals to those we love.





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Easy Chicken Stock


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Easy Chicken Stock


You can make great chicken stock! It is easy when you understand the food science behind the cooking method.

Prep Time: 25 minutes
Cook Time: 2 hour
Yield: 2 quarts (8 cups)

Ingredients:
- 2 to 4 pounds bony chicken parts, quartered
- 8 cups vegetable water (or water)
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 1 large celery rib, finely chopped
- handful of fresh parsley, finely chopped
- 4 cloves garlic, finely chopped
- 1 whole cayenne pepper, lightly scored once
- vegetable leavings, finely chopped (optional)

Instructions:
1. Add chicken pieces to a large stock pot.
2. Add vegetable water, vinegar and salt.
3. Cover with lid and bring to a slow boil; cook for 1 hour.
4. Remove the lid and add water to make about 2 quarts of stock.
5. Bring stock to a rolling boil.
6. Add the vegetables and turn down the heat to a slow boil.
7. Keep the vegetables submerged in the stock for 15 minutes.
8. Remove the stock from heat and let rest for 30 minutes.
9. Strain the stock through sieve lined cheesecloth to remove bone splinters, wringing the juices from the dregs.
10. Remove meat from chicken pieces and save to use in other recipes; discard dregs.
11. Pour the clear stock into a container and refrigerate overnight.
12. Remove fat from the top of stock before using in your favorite recipes.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Paleo, Soy-free, Sugar-free




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 900 kg to 2 g bony chicken parts, quartered
  • 2 liters vegetable water (or water)
  • 30 ml apple cider vinegar
  • 10 ml salt
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 large celery rib, finely chopped
  • handful of fresh parsley, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 whole cayenne pepper, lightly scored once
  • vegetable leavings, finely chopped (optional)

Instructions

  1. Add chicken pieces to a large stock pot.
  2. Add vegetable water, vinegar and salt.
  3. Cover with lid and bring to a slow boil; cook for 1 hour.
  4. Remove the lid and add water to make about 2 quarts of stock.
  5. Bring stock to a rolling boil.
  6. Add the vegetables and turn down the heat to a slow boil.
  7. Keep the vegetables submerged in the stock for 15 minutes.
  8. Remove the stock from heat and let rest for 30 minutes.
  9. Strain the stock through sieve lined cheesecloth to remove bone splinters, wringing the juices from the dregs.
  10. Remove meat from chicken pieces and save to use in other recipes; discard dregs.
  11. Pour the clear stock into a container and refrigerate overnight.
  12. Remove fat from the top of stock before using in your favorite recipes.



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