Homemade Chicken Broth-Stock

Chicken BrothThere’s nothing that compares to homemade broth or stock. It’s full of nutrients and minerals that are easily assimilated by the body. And not to mentions it’s just delicious – on it’s own or as the base for any homemade soup, stew, or sauce.

Broth is very easy to make at home with a little time and a few ingredients. And just think of all the chemicals and preservatives, along with “hidden” MSG, that you will be avoiding by making your own stock.

This chicken broth can be made with a whole raw chicken carcass or a leftover carcass from a roasted chicken. I usually buy my chicken carcasses from the local butcher for under $5 a piece… they are raw and frozen so I can make stock whenever I want! Super easy and super nutritious!

"Nourishing" Homemade Chicken Broth
Prep time
Cook time
Total time
Nothing beats homemade broth... whether in a stew, sauce, or even mug all on its own. This mineral-rich broth is easy to make and freezes well... now you can have homemade stock on hand for whatever and whenever you need it.
Recipe type: Condiments
Serves: 1+ gallon
  • 1 whole chicken carcass (raw or previously cooked, most meat removed)
  • 4 Tablespoons raw apple cider vinegar
  • 6 to 8 quarts (24 to 32 cups) filtered water, or more as needed
  • 1 large onion, coarsely chopped
  • 2 to 4 carrots, cut into chunks
  • 2 to 3 stalks of celery, cut into chunks
  • 1 small bunch fresh parsley, (optional)
  • unrefined sea salt, to taste (optional)
  1. Place the chicken carcass in a large stock pot, along with vinegar and filtered water (the water should completely cover the bones by a couple of inches, add additional water if necessary.). Cover pot and let stand for one hour to allow the minerals to begin leaching out of the bones.
  2. Bring to a boil over high heat. Skim off any scum or foam that rises to the surface.
  3. After skimming, add in all the chopped vegetables (except parsley).
  4. Reduce heat, cover and allow to simmer for 12 to 24 hours. (The longer you cook the stock, the richer and more flavorful it will be. For a super mineral-rich broth I simmer mine for 24 hours.)
  5. About 10 minutes before the stock is finished add in the parsley.
  6. Remove from heat and allow to cool.
  7. Strain off vegetables and bones and pour stock into a large bowl(s). Place strained broth in the refrigerator and allow to chill until the fat is solidified on the top. Once the fat is solidified, skim off and discard or save for cooking with.
The stock may be used immediately or packaged in desired portions and frozen for up to six months.


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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Love your recipes!! Question…….I make my broth in a pressure cooker. It makes a wonderful broth. I can never get my broth to gel any other way. What do you know about these cookers?

    • Sandra, though there have been some positives pointed out about pressure cooking out there, not enough research has been done for me personally to feel comfortable with it. To me pressure cooking in itself is not natural. No where in nature does pressure cooking occur. For centuries people have been cooking over a fire, even in vessels/pots with lids, but not with such high amounts of pressure applied. I always try to stay with more natural methods of preparing and cooking foods, so this is why I personally tend to steer clear of pressure cooking.

      As far the broth gelling, my broth does not always gel a lot. It really depends on the bones you are using, and it can vary from time to time. With chicken broth if you want a really good gel it is recommended to throw in some chicken feet while it is cooking down.

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