Chicken stock has been a staple in kitchens around the world for centuries, cherished for its versatility and rich nutritional profile.
Homemade chicken stock, made by simmering chicken parts with vegetables and spices, is rich in essential nutrients and contains:
Protein: Chicken stock is a source of high-quality protein, which is vital for the growth and repair of tissues in the body.
Minerals: It provides important minerals like calcium, magnesium, and phosphorus that are essential for bone health and muscle function.
Gelatin: Chicken stock contains gelatin, a protein that supports joint and skin health, and aids in digestion.
Collagen: Collagen, derived from the connective tissues in chicken, is found in chicken stock and promotes skin elasticity and joint health.
Amino Acids: It is a source of amino acids like glycine, which has anti-inflammatory properties, and proline, which helps improve the integrity of blood vessels.
Suports Gut Health: Chicken stock contains gelatin, which can help soothe and repair the gut lining. This can be particularly beneficial for individuals with digestive issues or leaky gut syndrome.
Boosts Immunity: Chicken stock is rich in minerals and amino acids that support the immune system. The minerals help maintain proper electrolyte balance, while amino acids like cysteine can assist in the production of the antioxidant glutathione, which helps protect against infections. The amino acid glycine supports the body's detoxification process, helping eliminate waste and toxins.
Joint and Bone Health: The gelatin and collagen in chicken stock can contribute to stronger bones and healthier joints. It's often recommended for those with arthritis or joint pain.
Skin Health: Collagen in chicken stock can promote skin elasticity and help reduce the appearance of wrinkles. It's a natural beauty enhancer.
Chicken stock is made by simmering chicken pieces with vegetables - anything you have on hand will work perfectly.
Ingredients
Mix of chicken parts like backs, necks, and wings or 1 whole chicken (about 1.3-1.8 kg), or
2 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1-2 large onions, peeled and quartered
3-4 cloves of garlic, smashed
2 bay leaves
1 teaspoon whole peppercorns
2 teaspoon salt (adjust to taste)
10 cups of water (or enough to cover the ingredients)
+ any other leftover vegetable stalks or leaves you have
Prepare the Chicken: If using a whole chicken, remove any giblets and rinse the chicken under cold water. Pat it dry with paper towels. If using chicken parts, there's no need to rinse.
Layer the Ingredients: Place the chicken (or chicken parts) at the bottom of the crockpot. Add the chopped carrots, celery, onion, and garlic on top of the chicken.
Add Seasonings: Toss in the bay leaves, whole peppercorns, and salt.
Cover with Water: Pour in enough cold water to cover all the ingredients in the crockpot. Make sure not to overfill the crockpot.
Set the Crockpot: Cover the crockpot with its lid and set it to cook on the low setting. You can cook it for 8-10 hours for a richer, more flavourful stock, or on high for 4-6 hours if you're in a hurry.
Skim the Surface: During the cooking process, you may notice some foam or impurities rising to the surface. Use a spoon to skim them off as needed.
Strain the Stock: Once the cooking time is up and the stock is fragrant and flavourful, turn off the crockpot and allow it to cool slightly. Carefully strain the stock through a fine-mesh sieve or a cheesecloth-lined colander into a large bowl or pot to remove all solids.
Cool and Store: Allow the stock to cool to room temperature, then refrigerate it in a covered container.
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