Tomato Tomatoe

homemade chicken stock

This is a staple recipe that everyone should have in their recipe book. Chicken stock from scratch is 1 million times better than store bought. Of course we don’t always have the time to make it homemade, but when you do it’s totally worth it. I love making a big batch and putting it in the freezer into litre containers. Whenever I need stock for a risotto, gravy or to make chicken soup when someone’s feeling sick it’s so convenient to have on hand.

Trust me when I tell you that making it at home is easy, economical and tastes so much better than store bought. You would be really surprised to see what ingredients are used in store bought chicken stock. Ingredients like, sugars, caramel colour, natural flavours and seed oils just to name a few. Seed oils are highly inflammatory for the body and I like to avoid these oils as much as possible. When you make stock at home, or anything homemade for that matter, you can control what ingredients are going into your food and you can ultimately control what you are putting into your body.

 

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homemade chicken stock

Ingredients

• 10 chicken drumstick
• 4 dried bay leafs
• 1 head of garlic, peeled
• 3 large onion, cut into quarters
• 4 large carrots, peeled and cut in half and into quarters
• 1/2 tbsp whole black pepper corns
• 1 large bunch of fresh parsley
• 1 tomato, cut into large quarters
• Salt to season
  

Directions

1. Place everything in a large stock pot. Cover with water. Bring to a boil. Once at a boil, lower the heat to low and simmer for 5-6 hours. If you find that it’s reducing too much you can add more water but you will just need to simmer it longer. You can honestly simmer this all night to make a very concentrated bone broth.
2. Once it has finished cooking, remove the bones, celery and herbs. Strain the broth to remove any small bones and the chicken meat back into the stock.