Chicken Stock
Rated 5.0 stars by 1 users
Category
Cooking Guide
Author:
The Thomas Farmstead
Servings
6
Prep Time
5 minutes
Cook Time
8 hours
Packed with collagen, minerals, and deep flavor, this recipe makes it simple to create a nutrient-dense base for soups, stews, and meals. Thank you to our friends at The Thomas Farmstead for providing us with pasture raised chicken and this recipe.
Ingredients
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1 package chicken feet
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2 packages chicken frames (4 frames total)
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2 carrots, roughly chopped (peel if desired)
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1 onion, quartered
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1-2 celery stalks, roughly chopped
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1 Tbsp apple cider vinegar
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dried oregano, to taste
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salt, to taste
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whole peppercorns, to taste
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Water
Directions
In a small stock pot or slow cooker, add all ingredients, minus water.
Fill pot with cold water. Bring to a boil and reduce to simmer.
Simmer for 1 to 8 hours depending on how flavorful you like your broth (the longer the better!)
Ladle into preferred storage vessels (ice cube tray, jars, quart-sized soup containers, etc.) through a fine meshed strainer to prevent meat and vegetables from getting into the stock.
Refrigerate and use within a week or freeze for longer storage of large batches.
Recipe Note
When you choose how much oregano, salt, and pepper to use, think about how you will use the stock. You may also flavor your final dish while cooking so it's often better to take a less is more approach while making the stock and then add your desired seasonings later when you make your final dish.