Mmmmm, you’ve enjoyed your roasted chicken. But what do you do with all the leftover bones? You could throw them away, like most people do. Or you could make an amazing superfood – delicious, nutritious chicken stock!
Chock full of alkalinizing minerals, chicken stock (also known as “bone broth”) has nourished societies for thousands of years. When made from scratch, chicken stock is also loaded with gelatin, which is a digestional aid and healer.
It’s relatively easy to make and is far superior to any boxed or canned broth.
How to make chicken stock
Step one is to take your bones from your roasted to chicken. To supercharge your broth with extra minerals, add additional chicken parts such backs and necks and feet (yes, feet!)
Add to large stock pot with cold, filtered water and a dash of raw vinegar or lemon.
Let sit for 1 hour.
Put soup on medium high until it begins to boil.
Take off any debris or scum that surfaces.
Reduce heat to low and let it gently cook for 24 hours.
Now relax, mama. Have a great night. And a great day.
Now back to your soup. Take broth off heat. Let it cool. Remove bones. Store broth in fridge. Wait 24 hours so fat can rise to top.
Skim fat. Then enjoy your beautiful broth in soups, stews, sauces and more. Or, check out our blog on Thursday, to learn how to make Mama Natural’s Mega Mineral soup (our FAVORITE way to use broth!)
Store your leftovers in mason jars and freeze.
There you have it. Delicious, nutritious broth that will last you for several weeks.
This was part two of a three part series
- Part One: How to Roast a Chicken & Root Vegetables
- Part Three: How to Make Mega Mineral Vegetable Soup
Ever make chicken stock? What sort of dishes do you make from scratch?