CHICKEN STOCK / BONE BROTH
12 People
15 Cals
CHICKEN STOCK / BONE BROTH
12 People
15 Cals
About the recipe
If you’ve never made homemade chicken stock or bone broth before…this is your sign.It’s one of the simplest, most nourishing and economical things you can make in your kitchen — and once you do, it’s hard to go back to store-bought versions.Today I’m making a beautiful homemade chicken stock…or bone broth if you prefer. The truth is, they’re very similar. Both are made by slowly simmering bones in water to create a deeply savoury broth rich in flavour, gelatine, collagen and nourishing minerals.Traditional stocks often include vegetables like carrot, celery and onion for flavour, while bone broths are typically simmered for much longer to create a richer, more concentrated broth with a higher natural gelatine content.Both are beautiful.Both nourish the body.And both are incredibly affordable to make.I bought free range chicken carcasses from my local butcher for just $7, then added a few simple vegetables and filtered water to create almost 3 litres of beautiful homemade stock.After simmering gently for 4 hours, I strained the broth, cooled it overnight in the fridge and by morning it had transformed into a beautiful jelly-like broth — a natural sign of the gelatine and collagen extracted from the bones. I simply removed the layer of fat from the surface before storing.This nourishing liquid gold is perfect for soups, risotto, sauces, grains, slow-cooked meals or simply sipping warm from a mug. Simple food.Old-fashioned nourishment.Pure comfort for the body and soul.HEALTH BENEFITSHomemade chicken stock and bone broth have been treasured for generations for their nourishing properties. Slow simmering the bones releases natural gelatinE and collagen, which may help support joint health, skin, connective tissue and gut health. The broth also contains valuable minerals and amino acids that can help support hydration, recovery and overall wellbeing. Using real homemade stock is also a beautiful way to reduce waste, save money and create deeper flavour naturally in your cooking.
Nutrition Per Serving
15
Calories
0.1g
Fat
0.03g
Saturates
1g
Sugars
9mg
Salt
6.4g
Protein
3g
Carbs
1g
Fibre
Ingredients
Switch measurement units
- 1.2 –2 kg free range chicken carcasses or bones chicken wings are also lovely
- 2 carrots roughly chopped
- 1 onion washed and halved (leave skin on)
- 1 celery stalk
- 1 sweet corn cob
- few parsley stalks optional
- Filtered water to generously cover
- OPTIONAL EXTRAS:
- Bayleaf
Method
- PLACE the chicken bones, vegetables and parsley into a large stockpot.
- COVER generously with filtered water.
- BRING to a gentle simmer over medium heat, then reduce heat to low.
- SKIM any foam from the surface during the first hour if needed. Doing this every 30 minutes while your stock is simmering, during the first 2 hours, will make a big difference to the quality of your stock.
- SIMMER partially covered for approximately 4 hours for a beautiful homemade chicken stock. For a richer bone broth, continue cooking for 12–24 hours over a very low heat or in a slow cooker.
- TASTE your stock.. this point you will have extracted all of the flavour out of your bones and vegetables.
- STRAIN the broth through a fine sieve into a large bowl or container.
- COOL completely before refrigerating overnight.
- Once chilled, the broth may naturally turn to jelly — this is completely normal and a wonderful sign of the gelatin extracted from the bones.
- REMOVE the layer of fat from the surface before using.
- STORE in the fridge for up to 5 days or freeze in portions for later.
NOTES + INSPIRATION
A beautifully gelatinous broth that sets like jelly once chilled is a natural sign of the collagen and protein extracted from the bones during slow cooking.
Homemade chicken stock or bone broth may contain approximately 6–10 g protein per cup depending on cooking time and concentration.
For a richer, more concentrated bone broth, simmer gently for 12–24 hours.
Beef bones or oxtail can also be used for a deeper flavoured broth and benefit from longer cooking times. Roast your bones for more flavour in the stock.
For a low FODMAP version, simply leave out the onion.
Homemade stock freezes beautifully and is wonderful to have on hand for quick nourishing meals. Light. Nourishing. Liquid gold. DO I NEED TO ADD VINEGAR?
You don’t actually need vinegar to make a beautiful nourishing stock or bone broth. The long slow simmering naturally extracts collagen, gelatin, amino acids and minerals from the bones over time. Some people add apple cider vinegar believing it helps draw minerals from the bones, however there’s very little evidence showing it dramatically improves the nutritional value. Personally, I prefer not to use it as I find it can slightly alter the flavour and make the broth cloudier and bitter. A gentle long simmer with good quality bones, filtered water and time is more than enough to create a rich, gelatinous and nourishing broth.
A beautifully gelatinous broth that sets like jelly once chilled is a natural sign of the collagen and protein extracted from the bones during slow cooking.
Homemade chicken stock or bone broth may contain approximately 6–10 g protein per cup depending on cooking time and concentration.
For a richer, more concentrated bone broth, simmer gently for 12–24 hours.
Beef bones or oxtail can also be used for a deeper flavoured broth and benefit from longer cooking times. Roast your bones for more flavour in the stock.
For a low FODMAP version, simply leave out the onion.
Homemade stock freezes beautifully and is wonderful to have on hand for quick nourishing meals. Light. Nourishing. Liquid gold. DO I NEED TO ADD VINEGAR?
You don’t actually need vinegar to make a beautiful nourishing stock or bone broth. The long slow simmering naturally extracts collagen, gelatin, amino acids and minerals from the bones over time. Some people add apple cider vinegar believing it helps draw minerals from the bones, however there’s very little evidence showing it dramatically improves the nutritional value. Personally, I prefer not to use it as I find it can slightly alter the flavour and make the broth cloudier and bitter. A gentle long simmer with good quality bones, filtered water and time is more than enough to create a rich, gelatinous and nourishing broth.
