Easy Chicken/Bone Stock and or Broth

Well, I realize it has been a mighty long time since I have posted. We started the GAPS diet about 6 weeks ago and life has been a little chaotic. I am finally settling in to the routine, and this past week, it seems like I am back to my "old kitchen routine!" Hooray. As with many things in life, the adaptation is the hard part, and this Therapeutic diet is proving to be no different.

GAPS calls for lots and lots of meat and bone broths as they foster to heal a weak gut. The gelatin contained in a homemade stock also helps to seal off the gut to prevent "leaking" problems. All of this helps digestion and assimilation of nutrients. Plus, with flu season in full swing, homemade soup and stock is one of the best things to feed your family!

With that said, I have had lots of questions in my personal email lately about "how to make stock." Instead of typing it out in many emails, I am going to post my easy "crock pot" recipe, without meat (meaning you are cooking chicken meat by some other means) and with meat, since that seems to be the method of choosing for me right now!

Cooking Chicken by Roasting, grilling etc.
All of our chickens come whole! So, when we want something other than roasted chicken, I have to cut it off the bone. I take my chicken and quarter it. I remove the legs with the thighs and debone the breast meat. I am than left with the carcass, wings, and back meat. I remove the wings and cut up the carcass, or break it with my hands into 4 pieces.

I place the wings, and the broken carcass right into the crock-pot along with the neck (cut into small pieces, maybe 5 or so) liver, and heart. I fill my 6 quart crock-pot just about full, maybe 5 quarts of water.

Here is where you have creative freedom. You are welcome to place an onion coarsely chopped, celery, carrots, garlic clove, etc. etc.

I personally add:
1 Tbsp Apple cider vinegar (which helps leach the minerals from the bones of the chicken)
2 TBsp Salt
Coarsely ground black pepper
some chicken feet
see below "Proceeding with stock"

With the Meat:
I start in the morning, and cut my chicken and place it in the crock pot. For a 4-5lb bird, I place the quarters on the bottom of the pot with the organ meat etc, and fill with water, add salt, pepper, garlic (and anything else you want to eat with the chicken) and turn it on low for 4-6 hours depending on the bird. When time is up, I remove the meat from the chicken and about 1/2 of the stock. I put the bones back in the stock, add some chicken feet and more water and proceed with the directions below.

Proceeding with bone/meat stock:
I put the crock pot on high, and add the rest of the bones left-over from dinner when we are done. Before bed I turn my crock-pot to low and let it simmer for 24 to 36 hours. This will allow for all the minerals to be absorbed from the bones into the stock. When done, I simply pour through a mesh strainer into a large bowl and cool. We leave our fat in the stock b/c of GAPS, but you could easily chill it and skim the fat off, and store it in the fridge for a week or freezer for several months. (I like to ice cube tray it for ease of future use if in the freezer.)

All the extra parts that are left in the meat strainer I than place in my food processor (yes, bones, extra meat, organ meat etc) and puree until smooth. Yeah, for Pate! You could also place through a juicer. I find this is a messier option, and if you well cook your bones, they are soft enough to smash between your fingers... They will need to be juiced twice! :)

If you are daring you could add onions, garlic etc to it and use it as a dip. I tend to hide this paste back into my stocks and soups as the weeks goes on.

If you aren't feeling so daring, you can separate out what you will eat (meat, organs, etc) and toss the bones to your pet or the trash.

Bone pate was a new discovery for us with GAPS, but as least we are now able to use all the chicken, and have an awesome source of minerals!

That's it!
Please let me know any tips tricks you all might have to make the process go smoother. I have found for me personally this is the easiest method for me to make sure I am using my whole bird each time. I used to store up bones and than do a huge 10 quart plus batch of stock, but this became to daunting of a task for me. So, yes, I do always have a crock pot plugged in, but it works for us! :)


Jacqualine said...
This comment has been removed by the author.
Jacqualine said...

Ellie, We both must have stock on the brain. I have been working on a post about stock (also using my crock pot) but haven't been up to finishing it. I like to save up scraps of veggies in the freezer to add when I am making stock (tops of celery/carrots, onion peels, etc.) I don't have a compost pile and this was the best way to use all of the produce I buy.
Question-I don't usually get a gelatinous stock like some people get. I'm not sure what I am doing wrong (if anything). Any suggestions?

Ellie Raduns said...

When stock doesn't gel, I always think of 3 things that could have gone wrong:

The chicken didn't have the "gel" in them. :)
There was too much water to meat ratio
It didn't boil long enough.

Also know if you put your stock "hotish" into the freezer for storage, it won't gel. Now, I am not sure of the science behind it, but I do know that it won't! :)

Just b/c of stock doesn't gel, it is still good! It will just have a little less gelatin in it for your joints, and gut lubrication. If you don't have a problem with "natural MSG" than you could always add a packet of flavorless gelatin to your stock!

Hope that helps! :)

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