Homemade Chicken Broth

3 Responses

  1. lw says:

    I spent Halloween weekend making beef stock; it needs to cook two days (and it needs vinegar to leech the gelatin out of the bones.)

    I like the chicken soup recipe; bone broths are one of the healthiest things you can eat. Ginger is a new one for me, I usually just go with the usual miripoix– celery, onion, carrots. My last stock used the last carrots from my garden, and the last leeks.

  2. Josh Day says:

    Hi LW,

    I have used apple cider vinegar in stock when I make it overnight in the crockpot. I'll have to try a dash next time when I make it on the stovetop.

    When you cook it for two days, do you leave the pot on constant heat and cover overnight? Or let it cool and return to heat the next day?

    The one thing I don't like about the crockpot method is the next morning the house smells pretty bad. But it makes great, rich stock.

    I love the inclusion of ginger. I also grate a little bit into chicken soup for an extra punch.

  3. lw says:

    When I make beef stock, I turn it off overnight or if I leave the house. Since it's simmering, there's no chance of it harboring bacteria. I pour it into two cup ziplock containers and freeze it when it's done; later I'll use as the base for beef stews, beef barley soup, etc. I used a combination of bison and beef meat and bones with carrots and onions last time. The house actually smelled pretty good the whole time.

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