Helena Ricketts loves cooking from scratch and sharing her recipes with anyone who wants to try something new in the world of food.
Why Would I Want to Add Chicken Feet to the Stock?
One of the reasons I raise my own meat birds is so I can utilize the entire bird, including the feet. Adding the feet to the stockpot makes the broth a little thicker and heartier. The feet have natural collagen in them that is good for human skin. It doesn't change the taste at all but adds a very nice thickness that you'll notice in your finished dishes.
A Good Stock Is the Building Block of Many Recipes
Whether you are making a soup, a pot of chicken and dumplings, or needing a chicken stock as an ingredient in any recipe, building a delicious final product starts with a fantastic base. The chicken stock that you use should be the best you can possibly get. We all know that there is no comparison between truly homemade and what comes out of a can or a box.
Chicken stock is one of the easiest types of stock to make from scratch. Be brave with it because it is very forgiving. You can tweak this recipe to please your own pallet by adding more or less of the ingredients until you find that perfect combination that suits you best. You can't do that with store-bought broth.
This homemade chicken broth is free from excessive salt, has no preservatives, and is made with natural, organic ingredients. Most of what goes into the pot was grown in my own back yard and garden. What was purchased was certified organic, including the chicken legs.
Any pieces of chicken will do when making broth or stock. You can save the uncooked chicken pieces like the backs, wing tips and neck in a bag in your freezer until you have enough pieces to flavor the stock.
You'll want to pull the meat off of any parts of the chicken that have meat once the stock has finished cooking. A chicken's back does have a lot more meat on it than you would think once it is cooked and you can see it. This meat can be added to some of the broth before freezing for use in your chicken soups and dumplings. Of course, you can add breast chunks afterward if you would like but you'll probably be pleasantly surprised how much meat you will end up with just by using chicken scraps.
Time-wise, it does take a bit of cooking and prep time but it freezes nicely so you can make it in a fairly large pot, like I am here, and divide it into multiple freezer bags for later use in soups and sauces. You'll realize with the very first bite of your finished dish that this was, in fact, time well spent.
|Prep time||Cook time||Ready in||Yields|
10 or more cups of chicken broth
- 1 pound chicken pieces
- 2 chicken feet, (optional)
- 2 sprigs rosemary
- 2 cloves garlic, either quartered or smashed
- 3 or 4 stalks celery
- 1 medium onion, or a small collection of smaller onions
- 2 or 3 carrots or a handfull of baby carrots
- Salt and pepper to taste
- Water to cover the ingredients in the pan
- Make sure that all of your ingredients are clean by rinsing them under cool water.
- You don't need to peel any of the vegetables or the garlic so leaving them in their natural state is just fine and it saves a little time.
- Quarter the garlic cloves, or give them one smash with your knife.
- Put all of the ingredients into the stock pot. You may have to cut the celery and rosemary sprigs in half for them to fit. You don't want anything sticking up out of the pot.
- Pour water into the pot until all of the ingredients are covered by about an inch.
- Cook over medium high heat for at least 2 1/2 hours. Until the broth has a nice yellow tint and the meat on the chicken pieces is completely cooked.
- Turn the fire off and allow the broth to sit and steep for 30 minutes.
- Remove the chicken pieces and set them aside. You can take the meat off of the bone and use it in chicken soup or chicken and dumplings. It too will freeze nicely in a freezer bag until you need it.
- Place a colander or wire strainer over a large bowl. Either slowly pour the stock through the strainer or use a ladle. You want to remove all of the vegetables and herbs that have been cooking in the stock.
- You now have your finished, old fashioned, home made chicken stock! Divide it into freezer bags in the amounts that you want and freeze it until you need it.
I hope you enjoy making your own homemade chicken stock. I make this stock as I need it and rarely ever buy the canned or boxed versions at the store anymore. When you make your own, you are taking ownership of your nutrition and controlling what goes into your body which in this case, is a better quality broth. No GMOs, very little salt, the extra collagen, and all of the nutrition that nature can provide.
CarteDuJourFarms from New Brunswick, Canada on October 15, 2013:
Thanks for sharing your recipe. Chicken stock is useful for so many things! I'll be trying it out next time I need some broth.
Helena Ricketts (author) from Indiana on November 13, 2012:
Thank you so much Stally's Trove! I do try to go through the motions in my head when I write my recipes on here. :)
Sherri from Southeastern Pennsylvania on November 13, 2012:
I love making my own stocks...they are so easy, and rewarding. Your directions are excellent. Anyone should be able to read your article and make a delicious brew. Up and useful.
Jack Burton from The Midwest on October 24, 2012:
Add two tablespoons of high quality Asian fish sauce such as Tiparos to a gallon of chicken stock and it turns it into the difference between a streetcar and a NASCAR racer. Double the flavor with no work.
Jack Burton from The Midwest on October 24, 2012:
The TV show, Cooks Country, noted that the smaller the chicken pieces the richer the stock becomes. Before I put the chicken in the water I pull the meat off the bones so the bones can give up all their flavor, and then chop the meat into small pieces which are recycled into another dish after cooking.
Helena Ricketts (author) from Indiana on October 24, 2012:
@Healthy Pursuits Thanks! It really is good. :)
Karla Iverson from Oregon on October 23, 2012:
Oh, yum! It looks like my mother's chicken stock recipe.
carol stanley from Arizona on October 23, 2012:
I think this is great to make in large quantities and freeze it. Sounds easy enough and very tasty. Thanks for a great hub.
Martin Kloess from San Francisco on October 22, 2012:
Thank you for sharing your tips with us.