Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase I), Paleo, AIP, Whole30
Homemade organic chicken stock is a kitchen staple in my house. Chicken stock should always be made from an organic, free range bird. Conventionally raised chickens are over-crowded, sick, and over-treated with antibiotics. These drugs are then stored in their soft tissues and bones. These water soluble drugs leech into stock when cooking. If we’re making stock for nourishment, we don’t want it to be less than optimal, or even worse – harmful.
To read more about organic vs. conventional meat products, see: “Is Organic Meat Better?“
Pouring chicken stock from a box sounds ideal, but homemade stock actually takes very little effort in the kitchen, and saves big money in the budget. Stock can be easily stored in the refrigerator for immediate use, or in the freezer for future recipes.
If you want to freeze stock, bone broth, or soup for later use, ball jars make an inexpensive storage container. Be sure to leave at least an inch of space at the top of the jar. Even so, I have had them burst in the freezer. To avoid this problem, freeze the jars (and contents) on their sides before turning them upright for long term storage.
To make homemade stock, you will need an Instant Pot or stock pot, a large strainer, a soup ladle, and containers for storage.
This stock is AIP, SCD, GAPS, IBD AID and Whole30 compliant.
If you’re looking for a way to use it, try this recipe for Sweet Potato Gumbo.
Instant Pot Chicken Stock
Notes
If using a stock pot instead of an Instant Pot, place the chicken in the pot.
Follow all the above instructions, bringing the water level high enough to submerge the chicken completely.
Cook at a soft rolling boil for 90-120 minutes.
Ingredients
- One organic, free range whole chicken
- One handful fresh parsley
- One handful fresh tarragon
- One Tbsp. Celtic sea salt
- Filtered Water
Instructions
- If using an Instant Pot, place the chicken in the pot.
- Sprinkle with salt.
- Lay the parsley and tarragon over the chicken.
- Fill the pot with filtered water, stopping at the max fill line.
- Close the lid and seal the pressure valve.
- Hit "Soup" and set the time for 30 minutes.
- When the 30 minutes is done, allow the pot to depressurize for another 30 minutes.
- Open the pressure valve with a long handled utensil.
- When the pot unseals, open the lid, remove the herbs, and discard.
- The chicken should fall apart as you remove it from the pot. Set aside to pull the meat from the bones. (When the bones are cool, freeze them for making bone broth at a later time.)
- Use a soup ladle and strainer to pour the stock into ball jars.
- If planning to freeze in jars, leave at least an inch and a half of space at the top. Always chill in the refrigerator before freezing.
Leave a Reply
You must be logged in to post a comment.