FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

Author:           Updated August 5, 2018
Categories: Soups - Chicken     Categories: Soups - Stock    

This is a delicious and easy basic chicken stock, that you can use for many recipes that call for stock or broth. It takes no more than 10 minutes to prepare, and you can cook it anywhere from 1 hour to 12 hours.

Chicken stock in a clear glass bowl with carrots and onions
Image by: Thora Toft

Prep time: 10 minutes Cook time: 1:10 to 12 hours Makes: 6 cups Difficulty: Easy

Gluten free Dairy free Egg free Grain free Soy free

Use all organic ingredients.

You can increase the amounts used to make more stock, if you have a big enough pot.

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Ingredients:
1/4 Chicken, with bones and skin
1 Onion, quartered
1 large Carrot, quartered
4 stalks Celery, with leaves, quartered
1 tablespoon Sea salt
Substitutions and Notes:
  • Cooking times: The longer the stock cooks, the more nutrients are cooked out of the bones. If that's what you'd like, then let it cook up to 12 hours. When cooled, it may be more gelly like; that's good and it's an indication that more nutrients have been extracted from the bones. It may also have a layer of fat, and this should be used, as it contains a number of healthy nutrients, and contributes greatly to the flavor.
  • Salt: It's important to use salt. This is vital to extract the most flavor from the chicken and vegetables. Only skip it if you have some very special reason to exclude it.
Directions:
  • Fill a pot with about 2 quarts of cold water. Turn on high heat.
  • Place all ingredients into pot. Bring to a boil. Reduce heat to a light bubbling simmer. Cover. Cook for 1 to 12 hours. During the first hour or two, skim off any bubbly foam that forms.
  • Check the water levels every couple hours, and add water if needed. Once you're more used to making stock, you'll have a better idea of how often to check it, or how much water to add if you don't want to check it too often. You can add more water and make more stock if you want to.
  • When done, carefully scoop out the solid ingredients. Discard the vegetables. You can use the chicken, though it's often quite bland after being used to make stock. It can be used in casseroles or other mixed dishes that have other strong flavors.
  • Let cool so that it's safe to handle, and won't burn you, but still warm or hot. Strain the stock to remove all the floatie bits.
  • When refrigerated, use within 2 days.
  • This can be frozen and will keep up to 3 months in the freezer. A good trick is to premeasure it into the amounts you may be likely to use. You can also premeasure it into an ice cube tray, with 2 tablespoons of stock. When frozen, transfer the cubes to a bag.

You now have a lovely and delicious homemade stock that you can use in any recipe that calls for stock or broth.

Enjoy!

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