Mmm, Mmm, Good: Make This for Many Easy Meals

Healthy Homemade Chicken Stock Recipe

Featured item: JAN 21, 2008

The best soups all start with a good stock. And homemade stock is healthy, containing anti-inflammatory properties that help ease the symptoms of cold and flu.

Using a local, naturally raised chicken or organic ones supports humane farming practices and ensures you're using a bird free of antibiotics. Add some organic vegetables and you’ve got the basis for a wholesome and pure soup.

Homemade chicken soup is legendary for its medicinal properties. Several studies have shown this ages-old cure-all contains anti-inflammatory substances that help break up congestion and inhibits white blood cells that trigger the inflammatory response. I've read Chinese cookbooks that tout the rich broth—probably due to the collagen released from the bones—as an ingredient to healthy youthful skin.

Homemade stock is superior in flavor to packaged varieties—even organic ones—most of which taste watered down by comparison. Stock is very simple to make and it freezes well. Use it as a base for most any soup for serving at dinner parties, or just add vegetables and noodles for your own soothing bowl of chicken noodle soup.—Susie Quick

Simple Chicken Stock

Makes about 10 cups

Use a whole chicken, or save roast chicken bones to add to your stock pot. Wings and backs have the most collagen, which creates a hearty, rich stock.

3 pounds chicken (backs, wings, whole chicken, any carcasses)
2 large onions, peeled and quartered
4 large garlic cloves, peeled and crushed
2 large celery stocks with leaves, coarsely chopped
2 bay leaves
6 parsley sprigs
1/2 teaspoon black peppercorns
1 tablespoon kosher salt

1. Place all ingredients plus 12 cups of water in a large stockpot and bring to a boil. Reduce the heat to low and simmer, partially covered, for 1 to 2 hours (longer will yield a richer broth).

2. Skim the surface of any foam or fat occasionally.

3. Strain the stock through a double thickness of cheesecloth placed in a colander into a large metal bowl. Discard solids.

4. Fill a clean kitchen sink halfway with cold water and add ice to make an ice bath. Place the bowl into the ice water and allow to cool to room temperature. Transfer the broth to airtight storage container and refrigerate or freeze until ready to use.