Best Chicken Stock

Photo by jenvit keiwalinsarid on

Stock, bone-broth, call it what you will, this is a big thing among us paleo-types. Some rave about micro-nutrients, others about collagen. I’m all for both, but I was making stock before my paleo days because it is so delicious when done right.

Now I say stock because that’s what I make. A broth is not the same, as it simmers for less time and does not have the same flavourful punch. I simmer my stock for at least five hours and sometimes as many as seven depending on how many chicken carcasses I have.

How many carcasses are the right amount? Probably the number that you can fit in your pot along with the other ingredients. I have done one-carcass stocks in the past, and they’re okay; however, I don’t make my stocks now with anything less than two carcasses. Three is probably ideal. The difference in flavour is that pronounced.

So, what to do? Easy:

  • Rip your chicken carcasses up into pieces and chuck them in the pot (N.B., snap bones where possible to release marrow)
  • Give your veg a wash, roughly chop and chuck them in
  • Add crushed garlic, peppercorns, herbs and a couple of pinches of salt
  • Add enough water so the contents of the pot are covered
  • Bring to a boil on the stove and then lower temperature achieving a gentle simmer
  • Simmer for five to seven hours
  • Remove carcasses and veg using slotted spoon
  • Poor your stock through a sieve into a smaller pot
  • Add salt to taste


  • Two or three chicken carcasses
  • Three celery stocks
  • One medium carrot
  • One large onion
  • One large leek
  • One parsnip
  • Small handful of peppercorns
  • Four garlic cloves
  • Two bay leaves
  • A sprig of rosemary
  • A few sprigs of thyme

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