Liquid Gold, Making Broth & Stock

by Girl Gone Domestic

Nothing is more nourishing or frugal for that matter, than making your own broths & stocks. And yes, there is a difference between the two.  Broth is made from meaty pieces, while stock is made from bones.  Broth tends to be thinner, and stocks more gelatinous.  Making your own broths and stocks assures that your family is getting only wholesome nutrition, no preservatives or MSG.  In Sally Fallon’s book Nourishing Traditions, she explains some of the benefits of broths & stocks.  

“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate.”  Sally Fallon

“In folk wisdom, rich chicken broth-the famous Jewish penicillin- is a valued remedy for the flu.”

“Good broth resurrects the dead.” South American Proverb

“It is worth taking time and putting effort into making meat stocks on a regular basis.  Your family will gain innumerable health benefits, and you will earn a reputation of an excellent cook.”  Sally Fallon

“Indeed, stock is everything in cooking…without it nothing can be done.”  Auguste Escoffier

“The essential premise of stock is a good one: letting nothing go to waste.”  John Thorne Outlaw Cook

“Broth isn’t much: a chicken back. some parsley sprigs, a carrot, a celery stalk and time, of course, to bring the flavors out.  And after hours of simmering, its life begins, for broth is not a finished food-it is just the start of culinary magic.  And it is the crux of all cooking.  With it, the sauce is a snap and the soup is practically made.”  Andrew Schloss The Washington Post

So I thought I’d share how I take a whole chicken and let none go to waste.

Chicken Broth

1 3-4lb. organic, free range whole chicken

3 carrots, unpeeled, and cut into 1″ pieces

1/2 onion, chopped

3 celery ribs, cut into 1″ pieces

2 bay leaves

1 teaspoon sea salt

Rinse chicken. Place in stock pot and cover with filtered water.  Add remaining ingredients.  Bring to boil, reduce heat to low and cover.  Simmer covered for 4-6 hours.  Remove cooked chicken, let cool.  Into a large glass bowl, strain broth through sieve lined with cheesecloth, discard vegetables and cheesecloth.  Let cool and fill glass jars or ziplock bags, then freeze. Will last several months in the freezer.

Making stock:

Next, debone chicken, returning the bones and any unwanted meat to the stock pot.  Set meat aside for other uses.  Fill pot with filtered water, add 2 tablespoons of apple cider vinegar, 1 teaspoon sea salt, 1/2 coarsely chopped onion, 3 carrots, unpeeled, and cut into 1″ pieces, 3 celery ribs, cut into 1″ pieces, 2 bay leaves.  Bring to boil, reduce heat to low and simmer, covered 6-24 hours.  Strain through a cheesecloth lined sieve into a large glass bowl, prepare for freezing as you would broth.


Liquid gold!

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