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  • Writer's pictureAlicia Gromicko

Chicken Stock

Updated: Dec 3, 2023

Chicken stock is so healthy for the whole family.

On a cold winter day, I heat it up and add whatever veggies I have on hand for a quick nutrient, nutrient-dense meal.

Here's what you need:

  • one whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings

  • feet and head from chicken (optional)

  • 2 tablespoons of vinegar

  • one onion, peeled and quartered

  • 3 carrots broken in half

  • 2 celery stalks cut in half

  • 1 bulb of garlic pealed and crushed

  • 1 bunch of Italian parsley

Here's what to do:

In a large stock pot place the chicken and cover with cold water.

Add the vinegar and let sit for 1/2 hour. This pulls out the minerals and calcium.

Next add all the veggies except for the parsley.

Bring to a boil.

Turn down to a simmer and cook, covered for 6 to 24 hours.

About 10 minutes before the stock is done, add the parsley. This adds extra minerals to the stock.

Adapted from Nourishing Traditions.

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