Chicken Stock going into the Freezer! Once you have had homemade stock, you will NEVER buy the canned or carton stuff again!!
So many of my recipes call for Homemade Chicken Stock and this is the recipe I use, adapted from the Cookbook.
WARNING…. This is why you don’t want to EVER BUY chicken Stock AGAIN!
Ingredients in Swanson ORGANIC Chicken Broth:
ORGANIC CHICKEN BROTH (WATER, ORGANIC FREE RANGE CHICKEN), CONTAINS LESS THAN 2 % OF THE FOLLOWING: SEA SALT, ORGANIC CHICKEN FLAVOR (NATURAL FLAVOR*, SEA SALT, XANTHAN GUM), CHICKEN FAT*, COOKED ORGANIC VEGETABLES (CARROT*, ONION*, CELERY*), VEGETABLE FLAVOR (SPINACH PUREE, CARROT PUREE, CELERY PUREE, SALT, ONION PUREE, CITRIC ACID), ORGANIC YEAST EXTRACT (ORGANIC YEAST EXTRACT, SALT, WHEAT*), ONION POWDER*, SUGAR*, CANE JUICE*, MOLASSES*, YEAST EXTRACT*, CANOLA OIL*, FLAVORING, CARROT POWDER*, POTATO FLOUR*, SPICE EXTRACT*, TURMERIC*, BLACK PEPPER*. *CERTIFIED ORGANIC
~~~Chicken flavor, zanthum gum, vegetable flavor, WHEAT, (combos of sugar), Canola Oil, flavoring, potato flour~~~~ WHAT?!?!?!??!?
It’s organic but it’s ORGANIC CRAP!!!!!!
Check out what the Weston A. Price Foundation has to say about bone broth HERE.
About the Recipe
**Use whatever chicken parts you have. If you can’t afford an organic or free-range whole chicken, simply purchase the chicken necks or whatever part is on sale
**Using vinegar or lemon juice helps extract the minerals out of the bones to make the bone broth so healthy
**Drink this broth as a soup, it is that delicious!
**Don’t discard the fat. It will rise to the top and actually help this stock keep well in fridge.
**Freeze in glass jars or refrigerate for a few weeks.
Makes 2 quarts
- 1 whole chicken (or any chicken parts such as necks, gizzards, etc. and preferably organic or free range)
- 8 cups water
- 1/2 tbsp. salt
- 1 tbsp. garlic powder (or fresh garlic)
- 1 tbsp. onion Powder (or 1 onion chopped)
- 1/2 tbsp. pepper
- 1 tbsp. vinegar (or lemon juice)
- 1 tbsp. poultry seasoning (optional)
- Carrot (Optional. This will make the broth slightly sweet)
Crock Pot Directions: Place all ingredients in Crock Pot. Cook on low for 8-10 hours (or longer). Strain use bones in Bone Broth below.
Instant Pot Directions: Place all ingredients in IP. Set to "Soup" and cook for 120 minutes. All to natural release or instant release if in a hurry. Strain use bones in Bone Broth below.
******Chicken stock is great in recipes and still have some of the nutrients from the bones.******
Remove meat from bones and add back to Crock Pot or Instant Pot. Add same amount of water and seasonings as listed in recipe. Follow directions again for Crock Pot or Instant Pot.
Drain off broth and store in fridge around 1 week. If you pour the hot broth into jars and refrigerate, I have had it last a few weeks because the fat rises to the top to create a seal.
Long term stroage:
Pour into glass jars. Cover with lid and refrigerate. If freezing, open jar to release seal and then freeze. NOT doing this will result in busted jars.
Check out health benefits of Bone Broth Here==>http://bit.ly/11wo01I