Homemade Chicken Stock

Homemade chicken stock not only saves money, but is extremely nutritious. If you want to learn more about making the health benefits of homemade chicken stock, visit The Nourishing Gourmet. Here's how I make mine!

Homemade Chicken Broth

• Whole chicken or chicken carcass 
• Onions (1 or 2, quartered)
• Carrots (2 or 3, halved)
• Garlic (a few cloves)
• Celery (2 or 3 stalks, halved)
• Spices: onion powder, garlic powder, dried basil, dried oregano, black pepper corns, salt (a few shakes of each)
• Kombu (1 piece)
• Water
• Apple Cider Vinegar

Place your chicken, vegetables and kombu into a crockpot. Add  in your spices and a splash of Apple Cider Vinegar. Fill the crockpot up most of the way to the top. Turn on low and cook overnight. If your chicken is frozen, cook on high.

When your chicken is cooked, strain your broth. After you have used the meat on the chicken, you can re-use the chicken carcass. Just put it back in the crockpot with more chicken stock ingredients. This broth will be a little weaker than your first batch, but still delicious!!