Chicken stock is easy to make and really wholesome. Once you learn how to make it, this recipe will become almost second nature. Collagen from the bones is especially nourishing and forms the gelatin that helps add protein and consistency as it cools.
Serves: 8Hands-on: 20 minutesTotal: 9 hours 15 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 2 lbs. chicken, cut up and left on the bone
- 8 cups water
- 1 knob (1") fresh ginger root with skin, sliced thin
- 1 onion, quartered
- 3 stalks celery, cut into 3" pieces
- 3 carrots, peeled and cut into 2" pieces
- 1 bay leaf
- 2 whole cloves
- 1 tsp. salt
- 1 Tbsp. black peppercorns
- In large pot, heat olive oil and add chicken. Cook 15-20 minutes, turning occasionally, or until chicken is well browned on all sides. Add water, ginger, onion, celery, carrots, bay leaf, and cloves; bring to a boil, then reduce heat, cover, and simmer for 55 minutes.
- Cool; remove chicken from bone; discard bone and store chicken for another use. Strain liquid into another large pot; season to taste with salt and pepper. Place in refrigerator overnight. Remove fat that accumulates on surface.
- Store stock in refrigerator 3 days or freeze for longer storage.