Chicken Stock or Bone Broth? They’re really just two horns on the same goat.
If you read anything at all about health on the internet, you know that bone broth is enjoying some time in the spotlight. Here’s the thing: it’s really just chicken stock. We’ve been making it for decades.
Before there were large grocery stores and convenience foods, the only way to get chicken stock was to make it. And because food is such an integral part of southern culture, many made their own stock long after it was available in a can.
You should too. It’s very easy. Takes hardly any time (the slow-cooker or pressure-cooker does the work) and the difference in taste will change your cooking. It’s what I use in the base of Tennessee Wedding Soup.
Also, it turns out that what our mothers and grandmothers and great-grandmothers told us about eating chicken noodle soup to cure a cold was true. As usual, cultural knowledge preceded science. So while we didn’t know why the soup helped, we knew it helped.
What we know now about chicken stock, or bone broth as is popular to say now, is that the collagen from the broth is healing to the lining of our digestive system. We also know that the key to our immune system lies in our gut lining.
So, scientists and grandmothers agree: chicken stock is good for you.
Health benefits aside, homemade chicken stock tastes better. WORLDS better.
- 2 pounds chicken bones, giblets, etc
- 3 carrots roughly chopped
- 5 stems of celery roughly chopped
- 1 large onion roughly chopped
- 6-7 cloves of garlic roughly chopped
- 3 bay leaves
- 2 -3 teaspoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 10 cups of water
- Throw it all in your pot.
- Slow-cooker: Cook on high for 12 hours.
- Pressure-cooker: Cook on high pressure for 90 minutes.
- When it is finished and cooled, strain through a colander and discard all solids.
- You'll be left with golden broth. I store mine in 2-cup plastic food containers in the freezer and thaw them as needed.