Homemade chicken stock is not only the base for innumerable delicious soups and stews, but it is also an essential ingredient in practically limitless other dishes as well. The flavor that homemade stock imparts is incomparable to store-bought broth, and is also far more nutritious and far lower in sodium. To make it even more cost-effective, use saved and frozen chicken carcasses and vegetable scraps (onion peels, carrots tops, celery pieces, etc). Adding seaweed boosts the calcium and magnesium content while also adding iodine—an essential element for healthy thyroid function.
Keywords: Calcium, magnesium, iodine
Prep time: 10 minutes
Cook time: 6-12 hours
Yield: 20 cups
- 2 organic chicken carcasses
- 4 onions, quartered
- 2 carrots
- 3 organic celery stalks plus leaves
- ¼ cup dried mushrooms
- ¼ cup seaweed
- 8 tablespoons raw, unfiltered apple cider vinegar
- Roughly chopped, fresh herbs: thyme, rosemary, cilantro all work well
- 2 gallons of cold, purified water
- Place everything in a large stockpot. There should be enough water to cover everything by three inches. Simmer with the lid ajar for 6 to 12 hours and remove the lid completely for the last half hour. The longer the broth simmers the richer the flavor. Never add salt to a broth.
- Remove all the big pieces and strain the broth through a fine strainer. Cool and store. Stock will keep in the refrigerator for three days, and in the freezer for three months.