Homemade Chicken Stock: Medicine in a Jar
If you’ve ever had a bowl of soup made with real, homemade chicken stock, you know it’s a world apart from the watered-down, sodium-heavy versions found on grocery store shelves. Not only does homemade chicken stock taste better, but it’s also packed with nutrients that support gut health, boost immunity, and promote overall wellness.
As a rebel canner, I take pride in making my own stock and preserving it through pressure canning, ensuring my pantry is always stocked with this liquid gold. Let me show you how to make your own!
Why Make Your Own Chicken Stock?
1. Nutrient-Rich: Slow simmering extracts minerals, collagen, and amino acids from the bones and vegetables.
2. Customizable: You control the flavor and ingredients—no fillers, MSG, or preservatives.
3. Cost-Effective: Use scraps and leftovers to create something amazing.
4. Sustainable: Reduce waste by repurposing bones and veggie ends.
Homemade Chicken Stock Recipe
Ingredients:
• 2-3 pounds of chicken bones (carcasses, wings, necks, or leftover bones)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered (leave the skin on for extra color)
• 4 garlic cloves (smash them slightly)
• 2 bay leaves
• 1-2 teaspoons whole peppercorns
• A handful of parsley or other herbs (optional)
• 1 tablespoon apple cider vinegar (helps extract minerals from the bones)
• 12 cups filtered water
• Salt to taste (add later if you plan to can the stock)
Instructions:
1. Prepare Your Ingredients:
Gather your chicken bones and vegetable scraps. If using fresh chicken, roast the bones at 400°F for 20-30 minutes to deepen the flavor.
2. Combine in a Stockpot or Slow Cooker:
Place the bones, vegetables, and aromatics (bay leaves, peppercorns, herbs) into a large stockpot, slow cooker, or Instant Pot.
3. Add Water and Vinegar:
Pour in the filtered water and add the apple cider vinegar. This step is crucial for pulling minerals from the bones.
4. Simmer:
• On the Stovetop: Bring to a boil, then reduce to a gentle simmer. Let it cook uncovered for 8-12 hours, skimming any foam that rises to the top.
• In a Slow Cooker: Set to low and cook for 12-24 hours.
• In an Instant Pot: Pressure cook for 2-3 hours for a quicker version.
5. Strain:
Remove large solids with a slotted spoon. Then, strain the stock through a fine mesh sieve or cheesecloth into a clean bowl.
6. Cool and Store:
Allow the stock to cool to room temperature. Skim off any hardened fat if desired. Transfer to jars or containers for immediate use, or proceed to canning.
Canning Your Chicken Stock
Pressure canning is the only safe way to preserve chicken stock for long-term storage. Here’s how:
1. Prepare Your Canning Equipment:
• Sterilize pint or quart jars, lids, and rings.
• Set up your pressure canner according to the manufacturer’s instructions.
2. Fill the Jars:
Ladle the hot stock into jars, leaving 1-inch headspace. Wipe the rims clean, place the lids on, and secure the rings finger-tight.
3. Process in the Pressure Canner:
• Process pint jars at 10 PSI for 20 minutes or quart jars for 25 minutes (adjust for altitude).
4. Cool and Store:
Let the jars cool completely on a towel. Check the seals before storing in a cool, dark place.
Ways to Use Your Homemade Chicken Stock:
• Soup Base: Elevate your soups and stews with rich, flavorful stock.
• Cooking Grains: Replace water with stock when cooking rice, quinoa, or pasta for extra flavor.
• Sipping Broth: Warm and sip as a comforting, nourishing drink.
• Gravies and Sauces: Use as a base for pan sauces or gravy.
Final Thoughts
Making your own chicken stock is a satisfying way to reduce waste, feed your family nutritious food, and embrace the art of homesteading. As a rebel canner, I love the freedom that comes with knowing exactly what’s in my pantry.
Have you ever made chicken stock from scratch? Let me know your favorite tips or recipes in the comments!
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