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I know it's getting into spring and who wants to think about hot soup or stock when the weather turns warm? But, making your own chicken stock is one of the best things you can do for yourself and your family. Broth is a  highly nourishing food and should be eaten all the time, not just when your sick. A good batch of broth is good enough to drink by the glass – you don't even have to wait to make it into soup. It's economical and full of nutrition. Also, making a rich, flavorful stock is somewhat of a lost art form in today's modern world.

Stock is so nutritious because it contains minerals from cartilage, bone, marrow and vegetables in an electrolyte form, which makes them very easy to absorb and be used by your body. Throughout the centuries, stock has been a remedy for what ails you and modern studies have shown that stock does indeed help prevent and heal infection. Also, properly made stock with good ingredients should contain a high level of gelatin, which is an important digestion aid. Gelatin isn't a complete protein, but it contain the amino acids arginine and glycine, which help the body metabolize the protein you eat.

If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Supergood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!


Stock Making Tips

When it comes to recipes, you really can just throw your ingredients in a pot and let it cook. However, there are a few tips that make it easier.

1. Keep a ziploc bag or a container in your freezer and add all of your celery, onion, and carrot scraps in there. I keep one container for the veggie scraps and one container for chicken bones and scraps. Then, when I've collected enough for a batch of stock, I typically don't have to buy anything, except maybe some fresh parsley.

2. Always remember to let the bones soak in filtered water and some apple cider vinegar for at least one hour before starting your broth. The vinegar helps leach minerals from the bones and make them more accessible in the broth.

3. When you bring your stock to a boil, always skim off any foam that rises to the top. These are impurities that you need to get rid of.

4. Once it has boiled out the impurities, reduce the heat and simmer for as long as possible. I like to do a minimum of 8 hours, but if you can get up to 24 hours, that's even better. Note: You can also use your crockpot, which I seem to prefer. I find the flavor is better than on the stove top, plus, you don't have to worry about keeping the stove on all day and night! I just keep my crockpot on low and it comes to a very gentle simmer, but not a hard boil.

5. After the stock has cooled, a layer of fat will rise to the top. DON'T throw this away! It's good for you. Skim it off and store in an airtight container in the fridge or freezer. You can use it in all sorts of things from frying food to mashed potatoes and more. Some people say that the fat goes bad if heated too high, but I personally have not experienced that. If you don't want to save it, you could certainly just skim it off and throw it out.

As many of you know, I rarely follow recipes when I'm in the kitchen. That is one thing that has been hard for me to change when I'm cooking – I am constantly reminding myself that I have to slow down and measure. I can't tell you how many recipes I've created in excitement to post on the blog, only to realize I never wrote down the recipe. I am getting much better at that!

Here is the basic recipe from Sally Fallon's Nourishing Traditions (affiliate link). Pretty much all chicken stock recipes are going to be the same. This is the one I recommend.


NOTE: My new favorite way to make bone broth is using an Instant Pot. You can learn more about the Instant Pot in my thorough review here or find them on Amazon if you are interesting in snagging one (sometimes they have some amazing deals!). Learn more about making bone broth in an Instant Pot or pressure cooker here.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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