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

  1. Load the pot: Toss bones and feet into your largest stockpot along with onion, carrots, celery, garlic, bay leaf, peppercorns, and herbs.
  2. Cover: Pour in the vinegar and enough cold water to cover everything by 1–2 inches. 
  3. Bring to a gentle simmer: Heat over medium, watching for tiny bubbles. Skim foam with ladle.
  4. Turn down and forget: Lower heat to maintain a bare simmer, partially cover, and cook for 6–8 hours, skimming occasionally.
  5. Strain and season: Line a fine-mesh strainer with cheesecloth and strain into a clean container. Discard solids and season to taste with salt.
  6. 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

  1. Roasting optional: For deeper color and nuttier notes, roast bones and feet at 425°F for 30 minutes before simmering.
  2. Veggie variations: Add leeks or ginger if desired.
  3. Skimming: A clear stock depends on regular skimming—don’t skip it.
  4. 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!
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