Chicken Stock Recipe

This super simple Chicken Stock recipe is not only easy to make and delicious, but it is also packed with vitamins that your body needs to perform on its highest setting.

Being Pasture raised on a forage diet, our chickens are rich in Omega 3 Fatty acids, (Supporting heart health and helping to reduce inflammation), Vitamin A, (Vision, Immune function and cellular growth), Vitamin D, (Promotes Calcium absorption, and helping regulate muscle, nerve and immune system health) and Vitamin E, (Primarily an antioxidant, helping maintain healthy skin, and immune system and blood vessel health), as well as a higher amount of beneficial antioxidants and carotenoids. 

The collagen in chicken is also perfect for recovery from pregnancy, surgery, injury or just all around health. As it is type II collagen, (which is the same structural protein that the human body uses and produces), it is the perfect natural building blocks for rebuilding and maintaining cartilage and joint health.

We have found that the Chicken backs and necks are particularly well-suited for making rich and flavorful stock or broth due to their high collagen content, connective tissue and skin. Not only is it a non-synthetic supplement, but you also get the satisfaction of making it for yourself!

INGREDIENTS
FFF Chicken Backs and/or Necks
2 Tablespoons Apple Cider Vinegar
Water

Optional ingredients for broth:
1 Quartered Onion
5 Whole Garlic Cloves
2 Bay Leaves
2 Tablespoons Salt
Pepper to Taste

DIRECTIONS:
For this recipe, you can use either a crock pot, or a pot on the stove top. 

1. Put the chicken parts, and apple cider vinegar in your crockpot/pot.
2. Turn your crock pot/pot on medium and add cold filtered water until it covers the chicken parts. Bring it up to a boil, and then turn down to low to let it simmer. For the first 2-3 hours, skim off the foam that builds on the surface of the water as it cooks.
3. For a lighter Chicken Broth: Follow the above steps while adding the optional ingredients, and simmer for about 4-6 hours total.
4. For a thicker, more collagen filled Chicken Stock: Do not add any of the optional ingredients, and let it simmer on low for 18-24 hours total.
5. Once it is done cooking, let it sit until it cools. Once cool, strain the stock into glass jars. Place what you are going to use soon in the fridge, and store the rest in the freezer. These will be good for several months.
6. Now you have fresh, healthy, homemade chicken stock to add to any soup, stew, sauce or dish that you need!