How to Make Healing Chicken Stock
Chicken Broth or Stock?
What's the difference? Chicken broth is made primarily from meat while chicken stock is made from extracting much of the nutrient rich gelatin from the cartilage and bones of the chicken carcass.
Which is healthier? Chicken stock is more nutritionally dense then chicken broth. By boiling down the carcass, you extract many of the vitamins, minerals, essential fatty acids, collagen, and many other healthy components essential in building and repairing; muscle, bones, skin, cartilage, and blood cells.
A testimony to the benefits!
"For years we've all heard of eating chicken noodle soup when you're sick. The science behind this wonderful medicinal broth/stock is in raising the chickens in the great outdoors with bugs and grass that God planned for them to thrive in!
There are many ways to make good hardy chicken stock, by simmering the bones along with other ingredients, for hours.
However, I noticed when I would cook the Triple R Pastures whole chicken in water, the outcome was a flavorful hardy gel broth.
Definitely, I never had these results with store bought chicken, the broth would be watery and without much flavor.
My husband's chiropractor recommended a collagen supplement to help repair his lower back problems, but the results were
not noticeable. Although, with a warm cup of chicken stock made from Triple R Pasture chickens, my husband could feel
improvement right away." ~ A happy Customer, Jeannie
Jeannie's Chicken Stock Recipe
One whole chicken from Triple R Pastures (thawed)
About 1 gallon of clean water (enough to cover the chicken)
1 teaspoon Sea salt
Put the water in an 8 quart stainless steel pot, place the chicken in along with sea salt and bring to a boil. Bring the water
down to a very light boil and cook for about 1 1/2 hours more or less according to the size of the chicken.
When done, remove the chicken from the broth, clean off the meat and set aside to use later in another recipe.
Take all the remaining bones, cartilage, etc. and put back into the broth to simmer for a couple more hours.
Strain the broth, let cool, then refrigerate. I use canning jars to store the broth in the fridge or to freeze. Just a note,
make sure you use freezer jars or the glass can break in the freezer.
Best enjoyed warm alone or used in soups.
To get your chicken to make Jeannie's Chicken Stock email me at firstname.lastname@example.org or call me @ (320) 492-7643