How to Make Chicken Stock From Scratch

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

Ever make chicken stock? What sort of dishes do you make from scratch?

About Genevieve

After battling weight, digestive, and immune system issues for years, I know firsthand the harmful effects of conventional life. Through a long road of detox, I discovered the healing power of natural living. This transformation spread into every area of my life - physical, emotional & spiritual. Now I'm on a mission to help other mamas live happier, healthier lives.

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Disclaimer: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

20 Comments

  1. Rebeka November 19 at 8:27 pm

    I was wondering if you have recipe how to make beef broth/stock with beef bones?

    • Megan November 22 at 5:40 pm

      If you check out Sarah the healthy home economist on YouTube she has a really great video on how to make beef and also turkey broth :)

  2. Tara @ Organic Fibro Mommies September 19 at 2:03 pm

    Question, why do you skim the fat off the top and what do you do with it? I have not heard of this from other food bloggers and I would think you would want that ‘good fat’ in your bone broth. So just curious on the reason. Thanks!

    • Megan November 22 at 5:41 pm

      You can skim the fat off and save it in the fridge and use it for cooking :)

  3. Helen April 22 at 1:59 pm

    Hi,

    I couldn’t tell on the video what you did with the fat you skimmed. Do you use it somehow or just throw in the garbage?

    Thank you.

  4. Jennifer February 14 at 4:36 pm

    I made this with a carcass, carrots, a bit of onion and kale, and a bunch of chicken feet. I could not find any backs and necks, even at 2 asian markets. It was a gelatinous success but the taste is a little flat. I am hoping as I use it the flavor will be deeper as I add things to it.

  5. Kasy G January 3 at 3:14 pm

    How long is this stock good in the mason jars in the freezer?

  6. Holly Sweet April 4 at 9:45 pm

    Vibha, my slow cooker did that too! It must be just too hot. I wonder if a slow cooker with a ‘warm’ setting would be better?

  7. Vibha Singh February 3 at 9:49 am

    We just bought a Hamilton Beach slow cooker (Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker) and last night we left our chicken bones to simmer at Low setting. Next morning, after 10 hours or so, we found the broth was almost at a boil (lot of bubbles). We had to quickly turn it off. According to our understanding Low setting should have just simmered (few bubbles) so we’re not sure if there is something wrong with the cooker or we’re doing something wrong. Everywhere we read about people leaving their slow cookers for 24 hours or more. So this all is quit surprising. We have no clue.
    Does anyone have any ideas? Please help.

    Thanks,
    Vibha.

  8. Jessica October 30 at 10:44 am

    I’ve always wanted to use this method and cook my stock for 24 hours. However, the fire consciousness in me (and my husband) is nervous to leave the stove on all day and night (especially if we have to leave the house during that time). Have you ever worried about this? I may try using my crockpot on “keep warm” to mimic the lowest temp on the stove top and see if I can get similar results to your stock. Thanks for all of your awesome info!!

  9. Ilana October 30 at 3:03 am

    Its so interesting, we do this in reverse. We make broth with the whole chicken and then remove it. The boiled chicken can be eaten without alteration (great baby food!), or we make a casserole with the meat.

  10. Katrina October 24 at 4:40 pm

    I have been making chicken stock for several years and CANNOT get a gel! I did it just like you- including the feet and barely covered with water and still didn’t get gel- it wasn’t boiling just almost bubbling over night. Am I still getting good nutrition with out gel? Do you have any other tips?

  11. Sara March 23 at 11:55 am

    Love that you are making your own broth!! One of my favorite things to do . We never waste bones in this mama’s kitchen. Another fun health benefit from the gelatin in bone is joint health! I come from an accident proned fam and we need all the joint support we can get! My favorite bone broth is the crazy huge amount I get out of my Thanksgiving turkey.

  12. CC September 24 at 8:07 am

    Chicken feet are a delicacy that every good Chinese child is introduced (and addicted) to from a young age. They are served as part of dim sum (or yum cha) which is a traditional brunch from the Guandong/Canton province served with tea. They are first deep fried and steamed before being stewed in a sauce of black fermented beans, soybean paste and sugar. It’s not the most ladylike of dishes – after all, it is a foot – but it is really quite tasty, if a little bony. I guess the idea of eating FEET is a little gross for the uninitiated, but to be honest, there’s nothing my sister and I like doing better than to watch the look of COMPLETE HORROR on some people’s faces when they see the chicken feet and the Chinese restaurant.

    • Genevieve September 27 at 9:15 pm

      LOL! Thanks for sharing your insights on chicken feet, :).

  13. Amy July 24 at 4:04 pm

    I love this video. This is a lost art in cooking. Using everything from plants/animals. Planning for future meals. Even planning a few good basics that you always want on hand or things that aren’t great bought from stores. I mostly need to know where you bought your stock pot or what brand is it? It looks handy and perfect size.
    Thanks so much for your knowledge and sharing!

    • Genevieve July 25 at 8:39 pm

      Hi Amy, I LOVE MY STOCKPOT! It’s a Le Creuset Enameled Steel Stock Pot… I believe it’s the 12 quart size. We bought it at Macy’s XO.

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