Pasture-Rich Chicken Stock
June 26, 2025 • 0 comments
Dive into a restorative broth that captures every ounce of flavor and nutrition from our pasture-raised bones and feet. See full recipe at the bottom of this email.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2-3 lbs) Chicken Bones
- (1) Onion, Halved
- (2) Large Carrots, Chopped
- (2) Celery Stalks, Chopped
- (4) Garlic Cloves, Smashed (Skins On)
- (1-2 tbsp) Apple Cider Vinegar
- (10-12 Cups) Cold Water
- (1) Bay Leaf
- (5-6) Peppercorns
- (2-3 Sprigs) Thyme or Parsley
- (To Taste) Sea Salt
Directions
- Load the pot: Toss bones and feet into your largest stockpot along with onion, carrots, celery, garlic, bay leaf, peppercorns, and herbs.
- Cover: Pour in the vinegar and enough cold water to cover everything by 1–2 inches.
- Bring to a gentle simmer: Heat over medium, watching for tiny bubbles. Skim foam with ladle.
- Turn down and forget: Lower heat to maintain a bare simmer, partially cover, and cook for 6–8 hours, skimming occasionally.
- Strain and season: Line a fine-mesh strainer with cheesecloth and strain into a clean container. Discard solids and season to taste with salt.
- Cool and store: Cool at room temperature (max 1 hour), refrigerate until a gel forms, then store up to 5 days in the fridge or freeze.
Notes & Tips
- Roasting optional: For deeper color and nuttier notes, roast bones and feet at 425°F for 30 minutes before simmering.
- Veggie variations: Add leeks or ginger if desired.
- Skimming: A clear stock depends on regular skimming—don’t skip it.
- Use: Perfect for soups, risottos, braises, or sipping straight as a restorative broth. Sub out a hot cup instead of your morning coffee to start the day right!