This recipe stars beautiful, lean, nutrition packed poultry stock (also commonly called broth) complete with healthy drops of golden fat, spices, herbs, and veggies.
Benefits of Homemade Poultry Stock
There are many benefits that can be gleaned from consuming homemade poultry stock (and beef or elk or deer…), but here are just a few to give you a glimpse into its power:
- Boosts immunity. Enjoying homemade chicken soup while recovering from a cold isn’t just coincidental. It helps you heal faster!
- Heals the gut. Maybe you have leaky gut syndrome or other such tummy troubles. Bone broth helps this, too.
- Assists with joint pain and inflammation. It makes you move better.
- Promotes healthy bones. Strengthen your bones thanks to the nutrition in homemade stock.
- Grows healthy hair and nails. Even your hair and fingernails will be healthier thanks to the gelatin in the broth.
Uses of Homemade Poultry Stock
Here are a few ways to eat up your homemade poultry stock:
- Drink it plain. Seasoned just right, homemade poultry stock is a serious treat. It is like comfort food and liquid gold in your mouth.
- Make soup. Use it as the base for many soup recipes.
- Create gravy. Mmmm…gravy! Stock makes perfectly delicious and healthy gravy to serve with mashed fotatoes or your Thanksgiving meal.
What’s the Difference
So you may wonder what the difference is between poultry stock and beef stock. Well…not much really! The savory but slightly sweet flavor profile of the poultry stock recipe I’m sharing below has been tried and proven true to taste best with the lean flavor provided by poultry (chicken, turkey, etc.). I have a separate recipe for beef stock which I will share one of these days as well. However, it is totally okay to swap the chicken pieces with beef bones if you want to. It’ll still be super nutritious and yummy!
Homemade Poultry Stock
Ingredients
- free range poultry giblets, neck, wing tips, feet (optional but infuses additional gelatin), and bones (you can mix and match bones--I often throw chicken bones in when I make turkey stock for example)
- 2 whole bay leaves
- 2 stalks of celery with leaves, halved
- 1-2 carrots, peeled and halved
- 1 small yellow onion, peeled and halved
- 5 cloves garlic, gently smashed (but still whole) and peeled
- 2 tablespoons raw apple cider vinegar
- purified water
- 1 small bunch fresh thyme
- 1 bunch fresh parsley
Instructions
- In a stainless steel stock pot, add the chicken parts, bay leaves, celery, carrots, onion, garlic, and vinegar. Pour enough water to totally cover everything and then some (at least 5 cups worth of water). Put a heat safe (non-plastic) plate in the liquid over the ingredients to keep them submerged. Bring to a full-rolling boil. Cover, reduce the heat to low, and allow to simmer for 4 hours.
- After 4 hours, add the thyme and parsley (whole) to the stock and allow to simmer, covered, for one more hour.
- Strain the stock through a fine mesh sieve. Discard (or compost or otherwise use) the vegetables and herbs.
- Add salt and pepper to taste.
- Store the poultry stock in an airtight container in the refrigerator for up to 5 days.
Nutrition
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