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Chicken Broth/Stock

Submitted by: mariekoran on December 30, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chicken Broth/Stock

To make just chicken broth, pressure cook just the bones for 30 min. Or slowcook for anywhere from 1 to 48 hrs, adding water as necessary. Cooking for extended time like 48 hrs makes the bones soft enough that they may be mashed and eaten for their health benefits as well.

This is my favorite recipe for chicken stock.

Difficulty: Easy

Servings: 1 gallon

Prep Time: 5 to 10 min   Cook Time: 30 min to 48 hrs, your choice  


Bunch of chicken bones
1 gallon water
6 carrots
2 onions
4 stalks celery

put together in a tea-ball unless you’re pouring stock through a colander when done cooking
1 tbsp whole cloves
1 tsp black peppercorns
piece of whole, un-ground mace (or ground if that’s all you’ve got)

Tie together in a bundle, or use dry to taste – remember to use 1/2 the amount dry herb as you would fresh.
1 bunch parsley stalks
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves (may be loose in pot, instead of tied in bundle)


Pressure cook everything for 30 min.

Pick out solids and discard all except meat. You can pour everything through a colander or use a slotted spoon, whatever works best for you. Use meat in soup or for another use.

A slow-cooker can also be used, cooking for anywhere from 1 hr to 48 hrs.

Using bones for broth is incredibly healthy. Adding a splash (Tbsp or so) of acid (vinegar, Apple cider vinegar, lemon juice, etc) to your broth making mixture helps draw out the nutrients in the bones.

Categories: Budget, Crock Pot, Crowd-Size, Gluten-Free, Gourmet, Gravies, Leftovers, Low-Sodium, Non-Dairy, Old-Fashioned, Other Special Diets, Pets, Poultry, Stocks, Tips & Tricks

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  1. 12-31

    Excellant method! Notice that there is no salt. This is good because if you reduce the stock to concentrate it for a recipe you add salt to finish.

  2. 1-4

    Yes, I agree, good to have no salt for a few reasons.
    I also give this broth/stock to my dog, poured over her kibble. Just be sure to study up on what veggies should not be fed to dogs or cats (they are different for each). Such as no onions or garlic, keep broccoli under 10% of their meal/diet. Even if I make broth with onions, spices etc, I then save the bones, discarding the veggies and ‘re-broth’ them for my dog, I figure this is safe.

    • 1-4

      Dogs and cats are quite variable in their tolerance for food. I have known dogs that thrive on chocolate and others that get ill on one small piece. I once knew a cat that would steal asparagus, cooked or raw, right off your dinner plate if that was where he could get it. I dump my stock pot out back after I drain the stock and in the morning the bones and carrots are mostly gone the celery is always left and the onoins are kind of a toss up sometimes gone and sometimes not.

  3. 1-5

    Hey, that’s cool! Sounds like we are on the same page. I have’t done the overnight bone broth yet, time to get out the crock pot. I pressure cooked some fishheads and skin, along with random 2nd time chicken broth bones to pour over my dog’s food. Actually smells pretty good but I haven’t yet gotten used to the idea of myself eating fishhead broth !

  4. 1-6

    Sarah, i don’t cook the broth over night> when I drain the pot and pick out the stuff I want I dump the bones out and a local fox and/or raccon clean them up. While they are in the yard they seem to get the mice as well.

  5. 3-16

    This may make good stock for humans but NEVER feed this to dogs. Onions are very poisonous for dogs which can cause seizures and death. PLEASE take the ‘pets’ tag off of this recipe.

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