Chicken Stock - Nutrient-Dense Stock to be Used in Daily Recipes

September 14, 2018


Chicken Stock

Makes: 2-3 liters



- 3-4 pounds parts of a chicken you discard such as carcass, neck, feet, heart, liver, wingtips, skin, etc.

- 3-4 tablespoons apple cider vinegar (Braggs)

- 1 large onion, quartered 

- 2 carrots, cut in 4 pieces

- 2-3 celery sticks, cut in 4 pieces

- 4-5 garlic cloves, minced

- 6 sprigs fresh marjoram

- 1 teaspoon peppercorns

- 1 teaspoon sea salt

- 3-4 liters filtered water (10-12 cups)



In a large soup pot place chicken parts, onion, carrot, celery, garlic, marjoram, peppercorns, apple cider vinegar, and salt 

Bring to a boil in medium/high heat

Using a spoon, remove and discard any foam like that rises to the top of the pot

Reduce heat to low, cover with the lid, simmer it for 2-3 hours  

Strain the stock and transfer to a mason jar 

Use the stocks into your favorite recipes 


Use the chicken parts as wanted in salads or soups 

Keep refrigerated for a week or 3 months frozen


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