Making Full Use of a Whole Chicken- Part 2: The Stock

Bone broth is one of the healthiest sustenances you can put into your body. Although it can be made from the bones and other scraps from a multitude of animals, here, we will be focusing on perhaps its most prominent variant: chicken stock.

Unknowing skeptics might be quick to dismiss it as just another “trendy food fad” because of its recent reemergence of popularity within the health foods scene. However, its indisputable healing, strengthening and anti-aging qualities have been appreciated by traditional cultures from all over the world for thousands of years.

This miracle juice is jam-packed with all sorts of nutrients (most notably collagen and a multitude of beneficial amino acids and minerals) which are proven to be highly effective for:

  • increasing energy
  • strengthening and healing the joints and bones
  • boosting immunity
  • inhibiting infection caused by cold and flu viruses
  • fighting inflammation
  • improving skin elasticity and smoothness
  • keeping the hair and nails strong, smooth and shiny
  • healing and sealing the gut
  • combating acid reflux
  • supporting the body’s detoxification process
  • reducing cellulite
  • calming the mind and improving focus and sleep quality

The truth is, you don’t need to pay waste ridiculous amounts of money on supplements and medications in order to experience these awesome health perks.

A slow-cooker and the leftovers from a chicken carcass will get the job done just fine.

Making the Chicken Stock

If you haven’t read Part 1 of Making Full Use of a Whole Chicken, please do so before reading any further.

By this point, you should have a crock-pot bowl filled with some broth and all the inedible pieces (bones, skin, fat etc.) from your cooked chicken.

broth and inedibles in crock-pot

Optionally, you can throw some vegetables, herbs and/or spices into the mix if you so desire. Some of the most common include:

  • Onions
  • Carrots
  • Celery
  • Garlic
  • Parsley

As someone who eats plenty of both raw and cooked veggies throughout the day, I usually just throw in a couple cloves of garlic (an excellent antioxidant and testosterone booster). Nonetheless, drinking the extracted juices from a variety of healthy veggies might be a great alternative for those who won’t be making salads and other veggie-loaded dishes on the regular.

Then, pour in a couple tablespoons of apple cider vinegar. This will help extract the minerals from the bones.

The last ingredient you’ll need is water. Simply fill the crock-pot bowl up to the brim with it.

pre-stock filled to the brim

Cover it and place it in the slow-cooker on low heat for anywhere from 12 to 24 hours, depending on how thick you want the stock to be.

Separating the Liquid

Once your chicken stock has been cooked to whatever density you desire, turn the slow-cooker off and let it cool down for about 30 minutes.

Then, pour everything out of the crock-pot into a large bowl with a colander over it. Shake it out a bit so that as much liquid gets through as possible.

pouring chicken stock through strainer

Go ahead and trash all the remaining solid particles. All their nutritional components are in the liquid now.

Now, filtering it with an even more condensed strainer, pour the liquid from the bowl back into the crock-pot.

pouring chicken stock through colander

Your chicken stock should no longer have any solid particles in it.

Finally, put the lid on the crock-pot bowl and place it in the refrigerator for about 24 hours.

BONUS: The Lard!

After about a day or so in the refrigerator, all the fat should accumulate on top of the liquid in the form of lard.

scraping the chicken lard out

Don’t trash it! Contrary to the misunderstandings of many, animal lard is actually a very healthy fat source.

It is also an extremely effective for preventing food from sticking to your cookware.

chicken lard on cast iron skillet

Even on a cast iron skillet, just 1 teaspoon of chicken lard will prevent at least 3 large eggs from sticking to it at all.

All you have to do is scrape it from the top of your chicken stock, store it in a container, then refrigerate it:

stored chicken lard

Storing and Utilizing the Chicken Stock

Once you’ve taken all the lard off the top, you’re pretty much set. All you have to do at this point is pour the chicken stock into a tightly concealable container and, depending on how soon you intend on consuming it, either refrigerate or freeze it. (Some people even make ice cubes with it!)

Some of the most common uses for chicken stock include:

  • Heating it up and drinking it as you would a cup of coffee
  • Making soups, stews, gravies or sauces with it
  • Braising meats and/or vegetables in it
  • Cooking pastas in it

Rice, Eggs and Veggie Medley

Rice, eggs and veggie mix:


Conclusion

I strongly recommend making chicken stock (and lard) a staple to your diet. Its empowering, rejuvenating effects are noticeable upon drinking it immediately, and it also tastes great.

Preparing it may seem like a long process, but the amount of time you’ll need to spend actually working on it should be just a few minutes at most.

This is absolutely a worthwhile investment for both your health and taste-buds. Try it out and see for yourself.

-Steeveau

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