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Chicken Stock - Down Home Health

Chicken Stock

Chicken Stock

Chicken stock is a powerful tool! It can be used for many recipes and has many healing properties. It serves as the base for a large collection of soup recipes and natural health remedies. It is truly a staple in our kitchen. We often save the bones from our roasted chicken recipe to create a tasty chicken stock that is healthy and incredibly useful in so many recipes.

I recommend using at least 2 chickens when making stock. We will freeze the carcass from one chicken until we have a second (or more!) chicken to use. I also keep the giblets when my chicken has them, you can also freeze these until ready to use. This recipe is based on the bones from 2 chickens, so adjust ingredients based on the number of chickens.


Simple Ingredients!

Chicken Stock Ingredients

Don’t add salt to your stock! This way you can better control the saltiness of your dishesI have seen several claims that you can make multiple batches of stock from one set of bones. I have tried this and found that my stock flavorful but not as gelatinous. The gelatin helps with tissue repair. My most successful attempts with this have involved 1/3-1/2 of the liquid after 6-8 hours, refilling the pot with water and then cooking for an additional 12 hours.



Chicken Stock


  • Chicken Bones (we recommend using 2 whole chickens)
  • 1 large onion
  • 2 large carrots
  • 3-4 ribs of celery (with the leaves)
  • Add the following:
  • 3-4 medium garlic cloves
  • 8-10 whole peppercorns
  • 2-3 bay leaves
  • 1 tablespoon of Apple Cider Vinegar
  • 3-4 sprigs of fresh parsley or 1 teaspoon of dried parsley


  1. Remove as much meat as possible from your chickens
  2. Put all of the bones (and giblets) in a stock pot. Add the juices from your roasted chicken.
  3. Dice the following and add to the stockpot:
  4. 1 large onion
  5. 2 large carrots
  6. 3-4 ribs of celery (with the leaves)
  7. Add the following:
  8. 3-4 medium garlic cloves
  9. 8-10 whole peppercorns
  10. 2-3 bay leaves
  11. 1 tablespoon of Apple Cider Vinegar
  12. 3-4 sprigs of fresh parsley or 1 teaspoon of dried parsley
  13. Fill your stockpot with just enough water to cover the bones
  14. Bring the water to a boil and the cover and reduce. You want minimal surface movement. The temperature will be around 180F
  15. Allow to simmer for 4-24 hours
  16. Occasionally skim the “scum” that rises to the surface
  17. Pour through a mesh strainer into a large bowl to cool in the refrigerator
  18. Once cooled, remove fat from top and discard the fat. I remove the large pieces from the stockpot with a large spoon and then pour the liquid into mason jars through a mesh strainer to catch the smaller bits that break off
  19. Label your jars and freeze


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