Chicken Stock


What do we do on a cold winter day? Make homemade chicken stock for all our holiday recipes! Did you know that homemade  bone broth (chicken stock, beef stock, etc) from quality ingredients is vital to your health!? There is actually a reason that your great grandma tells you to make chicken soup when you’re ill.  It’s the bone broth that actually helps heal your body and keep you healthy!

Here is our chicken stock recipe!

Homemade Chicken Stock:


-2 TBS of Redmond’s Real Salt
-5 or more sprigs of fresh organic Rosemary
– 1 large or 2 small heads of garlic that have been cut through their equator
-Several whole peppercorns
-2 Bay leaves
– a sprinkle of tarragon
-1 organic free range whole chicken (3 to 5 pounder)
-Several quarts of filtered water


1. Add all herbs and seasonings  to large good quality stainless steel stock pot.

2. Pour enough filtered water in the put to swish around the herbs and dissolve most of the salt.

3. Add the whole chicken to the pot and fill the pot with enough filtered water to cover the chicken almost completely.

4. Cover and bring to a boil.

5. Once boiling, turn down to simmer for the majority of the day (I usually simmer mine from morning until evening when I generally make chicken and dumplings out of the chicken and some of the broth). Skim off the white foamy stuff that comes to the top now and then. I’m told that it leaves a better quality stock when this is done.

6. After simmering several hours, turn off the heat, carefully remove the chicken and set aside for other use (and this point I would ebony the chicken and you can do a number of things with the meat. Sometimes I make chicken and dumplings and other times I shred it for a number of recipes).

7. CAUTION: BROTH IS PIPING HOT! Carefully strain the broth into a glass container to let cool. Straining removes all of the stems of rosemary, bay leaves, peppercorn and garlic. You’ll be left with a ready to use chicken stock!

8. Once cool, you’ll be able to store it in the fridge for several days, or in the freezer for months. I generally pour mine into measure amounts (usually 1 to 3 cups each) and freeze. This way I always have measured amounts on hand for recipes. You can also freeze some in ice-cube trays for adding to soups, boiling potatoes, etc.

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