If and when you cook a chicken for dinner, it’s a good idea to use the carcass to make a great Chicken Stock. You can also use a whole chicken and use the stock in many of your dishes to make it more nourishing. Here is a simple recipe for a Chicken Stock/Bone Stock that you can also use as a base for a wholesome soup or serve with rice when a family member falls ill! It is very healing for the gut! I like to picture bone stock being used to ‘plug’ the holes in a leaky gut and heal it!
Another alternative is using bones from your butcher, or marrow bones. If you want a gelatinous stock, it is best to use cartilage joints, as it contains a large amount of collagen. This is excellent for your bones, teeth, gut and skin – as well as helping to protect your own joints. Collagen is necessary for the strength and resiliency in each cell membrane of every cell in our body, so it is like Gold!
This stock is full of nutrition and goodness – mostly minerals from the carcass/bones of the chicken. Bone stock has been used for thousands of years and there is evidence of all cultures throughout the world using stocks and broths. Especially as a medicinal remedy.
If you live in Singapore, you can order your chicken from Sasha’s Fine Foods here
You can use the carcass from the Easiest Roast Chicken Recipe found here
Chicken Stock/Bone Stock
- 1 Chicken Carcass/Beef or Lamb Bones and Joints Organic or Free Range
- 1 medium Onion Chopped
- 3 cloves Garlic whole
- 1 large Carrot chopped
- 1 stalk Celery chopped
- 1 tbsp Apple Cider Vinegar Braggs or with the mother
- 2 tsp Salt Himalayan or Sea Salt
- Filtered Water enough to cover
- 1/2 tsp Peppercorns freshly ground
Place chicken carcass or bones into an electric pressure cooker or a slow cooker
Place vegetables in the pot
Pour enough filtered water to cover all the ingredients or up to the max level in your slow cooker
Add Apple Cider Vinegar and Seasoning
Place the lid on and select the soup/stock option on your pressure cooker
If you're using a slow cooker, choose high and cook chicken for 3 hours and meat bones for 4 hours. The longer you cook your stock for, the higher in histamines they will become.
Once cooked, allow to cool and strain the liquid into a large bowl. Use a cup or 2 at a time to pour the stock into freezable containers.
Place in the freezer, otherwise use within 3 days in the fridge.