Healing Chicken Stock
Stock is one of the most versatile things to create in the kitchen, from chicken, to vegetable, to beef you can really use any protein or veggies you want or have on hand. You can even create perfect stocks from food scraps leftover from other meals instead of throwing things away. One of my favorite things to purchase during the cold months in the grocery store is a healing bone broth. It’s full of immune boosting ingredients, and it always makes me feel so good after I drink a hot cup of it. However, these premade stocks are so expensive, and it’s no wonder as they are a serious labor of love! After some research of ingredients and combinations I came up with this delicious chicken stock that makes the perfect cooking liquid for rice, quinoa, and mashed potatoes. But, truly the best thing to just heat up in your favorite mug, sit back. sip and enjoy! It will boost your immunity this winter season and give you that extra pick-me up during the day.
Before I get into this simple recipe let’s talk about some of the wonderful health benefits of some of the ingredients I chose to go into this nutritious stock!
- Garlic : Antiseptic, antifungal, resists infections, and fights virus’s.
- Fresh Ginger: Powerful anti-inflammatory, antioxidant, treats nausea, & pain reliever.
- Apple Cider Vinegar: Antibacterial fermented drink that fights harmful pathogens and boosts immune system.
- Veggies: Packed with vital vitamins, minerals, and antioxidants.
You Will Need:
- 7-8 lb. whole chicken
- 4 Carrots rough cut
- 3 Stalks of Celery rough cut
- 3 Small White or Yellow Onions cut in half with skins on
- 1 Lemon cut in half
- 1 Bulb of Garlic cut through the center horizontally in half with skin on
- 2 inches of fresh Ginger peeled
- 1 Turnip cut in half
- 2 Bay Leaves
- 1-2 tbsp. Thyme
- 1-2 tsp. Ground Sage
- 1/4 Cup of Apple Cider Vinegar
- Pinch of salt and pepper (add more to taste later)
- 8-12 cups of Filtered water
- 1-2Tbsp. of Ground Turmeric (optional)
This recipe is so simple! Just wash all of your vegetables well and rough chop as stated above. Put everything into your stock pot and place your cleaned chicken on top of all the ingredients. Cover everything with water, place a lid on top and cook on a low simmer for around 4-5 hours depending on the size of your chicken. You can be sure the chicken is cooked through if you take a pair of tongs and pinch the chicken it’s meat should effortlessly fall off the bones.
Once the chicken is cooked, you have the choice to continue to cook down the stock for a deeper flavor (but your chicken will get overcooked, and will most likely be mushy). Or you can remove it from the stock (very carefully!) and pick the meat from the bones for a soup, or another recipe.
Lastly, strain the liquid through a strainer into containers and discard the vegetables (unless you want them for a soup). Place containers into the fridge overnight so the fat can rise and solidify at the surface. The next day you can skim off the excess fat from the top to make a leaner, clearer stock! Now it’s ready to use as a soup base, or cooking liquid, you can drink it straight up, or put into the freezer for a later time!
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