Green Living: How to Make Your Own Bone Broth or Chicken Stock

Who doesn't love a bowl of homemade soup? When I go to the work of making soup or stew, I don't want to spoil it by using bouillon cubes that are loaded with hydrolyzed vegetable protein, which are in turn loaded with MSG. To truly enjoy the benefits of homemade soups, you need to put in the effort of making homemade stock. Here is the process I follow for making chicken stock.

First of all, purchase a whole chicken. Of course organic, free range, chickens are best. However, if this is a stretch for your budget, try to at least purchase a chicken that was raised locally and is labeled "natural" and "hormone free" and also contains the giblets. The healthier the chicken you purchase, the more the broth will gel, thus ensuring that the nutrients contained in the bones made its way into the broth.

I start my broth in the morning so that it has all day to simmer. Using a large slow cooker, place the entire cleaned chicken, including giblets and neck, into the slow cooker. Add at least four or five quarts of water, a whole onion (leaving the skins on will give it a rich golden color), a chopped onion, two to three ribs of celery chopped into chunks (include leaves), and two to three carrots chopped into chunks. If the vegetables are organic, feel free to leave them unpeeled to take advantage of the nutrients in the skins. Adding two tablespoons of vinegar will also help draw the nutrients out of the bone. You may also add spices such as thyme, parsley or salt for added flavor. Set the slow cooker on low and simmer for at least 8 hours and up to twelve or sixteen.

When the broth is done, remove all of the chicken pieces. I save all of the meat for use in soups, casseroles or sandwiches. All of the vegetables should be removed and discarded. If you taste the veggies you will notice they are completely bland. This is because all of the nutrients have been transferred to the broth. Finally, strain the broth through a piece or two of thick cheesecloth. Let the broth cool in the refrigerator overnight and then skim the fat from the top. Broth may be kept in the refrigerator for up to a week or in the freezer for two months or even longer.

While making homemade bone broth may seem like a tedious process at first, getting into the habit of it will ensure you have a rich, nutrient dense broth for use in soups and hot dishes. This is also a great step toward green, sustainable living. Making homemade stock uses all parts of the chicken, including the nutrient rich organ meats. It is also cost effective because each recipe yields at least three quarts of broth, enough for several meals, as well as two to three cups of chicken.