how to make chicken stock (and my mum’s chicken soup)

Posted on March 20th, 2012

If there’s one thing anyone serious about their health should learn to do, after learning how to poach eggs, it’s to make chicken or beef stock.

It’s wonderfully weekend-evocative for me (was that a very Nigella line right there?). In winter Mum would always put a big pot on the stove on Saturday and it would bubble away for hours, then Sunday lunch was chicken soup full of root vegetables and herbs.

Mostly as an adult I’ve been too impatient to make my own stock. But then I did. And (apologies to issue a very Jamie O line now) I’ve never looked back. I try to eat some stock or bone broth every day, either to braise vegetables for one of my mish mash meals or as a soup or stew.

As you might recall, I’ve already done a post on how to make bone broth. Bone broth is same-same-but-different as a stock, but is mostly bones (and thus full of gelatin and minerals from the bones themselves). Stock or standard meat broth uses meat and bones, or in the case of my recipe below, a whole chooken.

7 reasons to make your own stock

1. Stocks are beyond nutritious…

…a condensed cauldron of minerals and electrolytes in a form easy to assimilate.

2. They are great for anyone with digestion issues.

Stocks have a soothing effect on any areas of inflammation in the gut. That is why they aid digestion and have been known for centuries as healing folk remedies for the digestive tract. This from Sally Fallon: “The gelatin in meat broths has the unusual property of attracting liquids… The same property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles….Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease…

3. It’s an efficient way to get protein into your diet.

Again Sally: The gelatin in stocks also “acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets.”

4. The store-bought stuff is full of additives and salt and tastes like crap.

5. It’s economical.

You can get about 3 litres and 6-8 portions of meat from one chicken.

6. It’s a de-stresser.

Seriously. According to cookbook author Hanna Kroeger, it’s more relaxing than Tylenol because it has a “natural ingredient” that feeds, repairs and calms the mucous lining in the small intestine…which of course makes up a large part of our nervous system. Ergo all that “chicken soup for the soul” stuff.

7. It makes you feel a bit Nigella to have a freezer full of stock.

8. It’s great for anyone with inflammation or thyroid or autoimmune issues.

I write about that here.

chicken stock

makes 3 litres

  • 1 whole organic chicken (if you’re friendly with your butcher, ask for some extra bony chicken bits: necks, feet etc)
  • 3-4 litres of water (to cover chook once in the pot)
  • a splash of vinegar
  • 2 carrots, roughly hacked
  • 1 onion, roughly hacked (don’t bother peeling)
  • 2 sticks celery, hacked
  • 1 teaspoon black peppercorns
  • 3 bayleaves
  • a few sprigs thyme (if you have some)

This really is simple. Put all ingredients in a big soup pot. The water should cover the lot.

Bring to the boil then reduce, cover, simmer for many hours. Two is good. Three better. About six best.

Pull out the chicken and drain the stock with a sieve, tossing the veggies.

The stock: I drain the stock into another saucepan that I’ll make the soup in. This goes in the fridge for several hours until the fat congeals on top. Scoop this off and you’re ready to make soup and freeze the rest. I freeze some in portions big enough to make another batch of soup down the track (500ml), some to make into a stew or to just drink when I’m feeling crappy (1 cup) and the rest into an ice-cube tray ready for braising veggies (I pop out 2-3 into a pan and use instead of oil or butter).

The chicken: pick off all the chicken. It will pull away super easily from the bones and the fat. I take every last bit. I keep about one-third for the soup (below) and then portion out the rest (4-5 serves) into ziplock bags and stick in the freezer for sandwiches, salads and snacks. I eat it with just pepper and salt. It tastes better than any chicken I’ve had.

And just as an aside, does anyone else like to dry their washed ziplocks on the utensil pot?

A few things to know:

* Add a little vinegar during cooking

to draw minerals, particularly calcium, magnesium and potassium, into the broth.

* Keep the cartilage and joints…and eat them.

Serious. Especially if you’re a woman. It’s the best bit for you.

* Stock will keep about five days in the fridge, longer if reboiled, and several months in the freezer.

* Always use the whole chook – especially the bones and joints.

They provide the healing substances, not so much the muscle meats.

* When removing the fat layer, don’t get too finicky.

The fat is actually really good. In fact the physicians at Gut and Psychology say the fat is some of the most nutritious stuff.

* Definitely use an organic, free range chooken.

It’s worth the investment. (How much do you spend on commercial stock? Tylenol? Gut medication?)  Remember, everything is going to leach from this thing. Do you really want chemicals and bleaches percolating in your soup?

My Mum’s Chicken Soup

The below features an array of my favourite vegetables (and my Mum’s). Broccoli, cauliflower and turnip are also good. I throw in the arame for extra iodine goodness.

  • 1 litre stock
  • 1 carrot, cut into 1.5cm chunks
  • 1 celery stick, cut into 1.5cm chunks, as well as the leaves, chopped
  • 1 onion, cut into 1.5cm chunks
  • 1 swede, cut into 1.5 cm chunks (you can use turnip instead/as well as)
  • 1 zucchini, cut into 1.5cm chunks
  • a good smattering of arame (seaweed), optional
  • a handful of parsley chopped
  • about 1/3 of the chook meat, shredded up

Bring the saucepan of stock to the boil, add the veggies (put the zucchini in a little later than the rest) and arame. Simmer until the veggies are tender and add the chicken and parsley (and celery leaves). You may want to add extra stock.  Serve with toasted cheese sandwiches.

Was this helpful? What do you do with your stock? Any tricks I’ve missed?

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  • Courtney

    Wow! I am definitely making chicken stock this weekend! I am so happy I have discovered your blog, Sarah. It’s real life, real food – possibly life changing. Thank you for sharing!!


  • Anita de Bortoli

    I love this, particularly coming into the winter months. Thanks for sharing…


  • Mel


    This sounds great…probably a silly question can you make the stock in a large slow cooker?



    seeker Reply:

    Hey Mel, good idea – I don’t see why not – as long as you bring it to the boil first before pouring into the slow cooker …. I never thought of doing it – probably because I wouldn’t want to dirty two pots!! But I guess if you were going out it’s safer than leaving the pot on a simmer … mmmmm …. I like your thinking!


    Jenny Reply:

    No need to boil it first. Just bung everything in the crock pot and turn it on low.


    Sarah Wilson

    Sarah Wilson Reply:

    Yep you can! Just google it and you’ll get some great tips


    Sarah Wilson

    Sarah Wilson Reply:

    Hang on, see the comment further below.


    Nerida Reply:

    Hi Sarah

    I have been doing this for years (as did my mother) and it is essential to keep the hashis at bay. My great mate the chef has just given me his recipe. He says do all of that but first get 4 chicken carcases and fry them without oil in the base of the stock pot on a high heat and what will happen is all the marrow will come out so you have about 2 centimetres of fluid in the bottom. You never ‘shock a stock’ so you add hot water to the lot and then he adds lots of raw chicken wings – the tips and the shoulders leaving the middle parts aside and goes on to boil for at least 3 hours with the bay leaves, onion, garlic and carrots. After this is done, he strains cools, skims & freezes some. With the rest he cooks up with the middle parts of the wings (not for long so they are tender) in the broth and serves that with a bit of chilli and more garlic thrown in. It is very concentrated and you do not need much of it. It does not have that slightly watery taste that the standard stock has but it packs a real ‘anitbiotic’ punch. You could freeze these mid wings as well. He also makes a chinese stock where the pot is on the stove for a week just being supplemented with the days bones and then strained for the next day. I am a bit wary of that but they make it in good chinese restaurants and serve it in small bowls as the start to your meal usually with star anise.

    Just caught up with you Jan posts – sorry to hear you have not been good. If you still need a doc, Try como clinic in Melb. Email me direct for detail . P.S Have been having recent success with apple cider vinegar and bicarb in water twice a day. Custs sugar cravings. see Also coconut oil/maca/chiaseeds/tumeric/probioticpowder mix for the adrenals daily. You might be detoxing too fast from the saunas so go carefully with them.


    Nerida Reply:

    sorry, that is a picture of my partner – we have not yet mastered the social network stuff.

  • Maudie

    thanks Sarah…I have always made stock with the carcass after eating all the meat from a BBQ free range cook….I’m going to try it your way though…the meat might just taste a whole lot better!


    Dimity Reply:

    Hi, sorry to ask this via Maudie’s questions, it’s the only way I could! I’ve made the stock twice now, the first cooking for about 3 hours, the second for 6. Each time, it reduces quite a lot – especially the second. Should I be adding water as it simmers down? I don’t get the beautiful full pot as in your pic!

    Any tips most appreciated!


    Leah Reply:

    Leave the lid on while simmering and make sure it is only simmering, not boiling. Boiling with the lid off is the exact method used to reduce stock for storing or other reasons so at least you have already mastered that!


  • Nicola

    Last night I made a one-person pot of Megan Walburger’s Creamy Coconut Soup With Chicken from Mark’s Daily Apple Reader Coconut Cookbook. Damn good, nourishing as all hell, & assisted greatly in warding off a cold. This is a copy & paste from the free e-book:

    2 lbs chicken (or beef, pork, fish, shrimp, and so on…)
    2 cups coconut milk
    Dash of salt
    11⁄2 cups cubed butternut squash (or sweet potato,
    cauliflower, turnips, parsnips, and so on…)
    1 onion
    1­2 stalks celery
    2 cups chicken broth
    11⁄2 t salt (adjust this if you used store­bought chicken
    1 t ground pepper
    1 1⁄2 teaspoon curry powder
    1⁄2 teaspoon minced garlic
    Pinch of nutmeg
    Coconut oil for the pan

    This is more than just a recipe, it’s a template to help you design any type of creamy coconut soup you’d like. If I were an artist, I think I’d like soup to be my medium. Soup is quick, easy, healthy, and delicious and everyone should know how to make it well.

    Get the meat cooking… I used bone­in chicken thighs, but really you could get creative here and used a beef roast, sliced beef, cubed pork, a pork roast… whatever you have in your freezer really. (If you’re using fish or shellfish, it will cook quite a bit quicker.) Bring the chicken and coconut milk (with a dash of salt over it) to a boil over medium heat, then turn to low and simmer with a lid on for about 30­40 minutes. This is going to give your meat a great flavor and create a creamy coconut stock.

    Dice the onion and the celery. Saute them in coconut oil until they go golden. Meanwhile, cut open the butternut squash, scrape out the seeds, and cut into one inch cubes. This is where you can get creative with vegetables. This soup would be delicious with any type of winter veggie, try roots and/or squash. Pour in two cups of chicken broth and the cubed squash when the onions and celery are ready. Simmer with the lid on until the squash is soft, about 15 minutes.

    Now the fun part! This is really much easier if you have an immersion stick blender, but if not, a regular blender will work as long as you leave the lid partially off and cover with a towel. (You don’t want an explosion!) Blend the cooked squash with the broth and veggies until creamy and smooth. Season! Here is where you can get artistic. I’ll give you the seasonings I used, but really, it’s all about tasting
    and correcting. Feel free to experiment and add whatever sounds good to you in the moment. I loved the creaminess and bright color of my soup and I thought it would go great with curry, but I think you could go a dif­ferent direction if you’d like. I added 11⁄2 teaspoon salt, 1 teaspoon ground pepper, 11⁄2 teaspoon curry powder,
    1⁄2 teaspoon minced garlic, and a pinch of nutmeg. Now taste it and change it up if you need to.
    Simmer the seasoned soup for 5­20 minutes more, until you’re ready to eat. I like to drizzle a bit more coconut milk in my bowl and sprinkle with herbs, cilantro is divine! Now dig in, you must be hungry! Enjoy!


    Sarah Wilson

    Sarah Wilson Reply:

    Wow, the coconut addition is nice.


  • Fi

    Yum! My fave way to make stock is to roast a whole chicken in the slow cooker (with herbs and garlic). Then after taking all the meat off I put the chicken carcass and fat back into the slow cooker with some veggies and more herbs and cover with water, then simmer for 24 hours. 😀 very little effort for awesome flavour!


  • Karly

    I am so making this once I get settled in the new pad. Getting very tired of eating food that can be cooked on the barbie – everything else is packed. You’ve certainly made my mouth water!


    Karly Reply:

    Oh and P.S. I wrote this for Think Beautiful this morning. I think you might relate – having lightened your own load.


  • Rebecca

    Lots of little snap-lock baggies drying on untensils and anything else on the sink with sticky-up bits.
    Always used to bag (get-it?) Mum out for drying plastic bags on the washing line so she could reuse them….so it is true, you do turn into your mother!


  • Lis

    Toasted cheese sandwich – ummm, carbs???


    Bee Reply:

    Nothing wrong with with carbs every now and then, remember its real food here not a diet.


    Sarah Wilson

    Sarah Wilson Reply:

    Bee, perfectly put. And not everyone is cutting carbs.


    Sue Reply:

    Sarah, from what I have been reading you have cut out carbs. Is this correct?

  • Kathie

    Coles have their Organic chooks on special so I bought 2 & was going to roast them both & then make the stock from the carcasses. However, now I’m gonna roast one & use the other like this! I always have cheap organic Chook wings in the freezer so that when I am in desp need for stock, I brown them quick in a pan & then use them & veges for an easy stock or soup. And I always keep a zip lock bag in my freezer with all my organic veg scraps in them (lemon rind, celery tops, asparagus off cuts, old lettuce & herbs, broccoli stems) & chuck them in any stocks I have simmering away :)


    Bronwyn Reply:

    Great tip on keeping vegie cut-offs frozen ready for stock/soup making day – another yummy leftover to add is the hard rind off parmesan cheese blocks. I also use apple cider vinegar but if you don’t have any vinegar on hand some lemon juice can act as an acidic component to draw out the goodness in the bones.


    Sarah Wilson

    Sarah Wilson Reply:

    Clever idea – the veg scrap bag!


  • Sally

    I dry my washed sandwich bags by sticking them to the window until they fall off because they’re dry. It amuses me, but my kitchen does’t look very tidy.

    Yum chicken stock is my new favourite thing. I’ve been making it weekly for the past few months and I can’t believe it took me this long to discover it. It is just so so economical, our family of four gets maybe three meals out of the chicken meat (in soups, pasta, risotto, sandwiches etc) and the stock craps all over anything you can buy. And our dog gets all the veggies left over from the boiling process.

    I haven’t tried meat stock or bone broth yet but I think I might try this weekend.


  • Natalie

    Hi Sarah

    I make my own chicken stock similar to your method but I have never added vinegar before — what sort do you use?

    I also never thought to eat the cartilage and joints…



    MirandaBB Reply:

    Organic apple cider vinegar is nicest/ best to use but if you only had another sort og vinegar I’m sure that would be fine (you don’t need much so no point being snobby about it!). The point is to add acidity (that’s why lemon juice is ok too) to draw the nutrients from out of the bones.


  • Amber

    Thanks Sarah, I make home made chicken soup every week. It is incredibly calming and my kids love it. As a time poor working Mum it always makes me feel like I’m being a ‘good Mum’ when I serve this up. Thanks for sharing your top tips.x


  • seeker




    Peckingbird Reply:

    Yes!! I heard it, very interesting.

    For those that missed it / are interested, you can listen to the podcast via here:


  • Jan

    Hi Sarah…I read in an article recently you make chilli con carne. Could you post that recipe next week? The hotter the better!


  • Lucy

    Great post Sarah, perfect for the impending winter x


  • Sue

    Now if only your mum would come and cook it for me….


  • Stefanie

    I love making homemade stock but I have never added vinegar, thank you for the tip!

    I have 2 auto immune diseases and find your blog so inspirational! I can relate to many of your posts in so many ways. I always look forward to reading :) I have been following a sugar/gluten free diet for the last 7 months and have since been off all medication. It was a major lifestyle change at the time but I am embracing the change and couldn’t be happier.

    Thank you for being such an inspiration :)


  • Jasmine

    Homemade chicken stock is the best! I used to avoid making it because I thought it would be difficult & time consuming. It’s so easy though. Now I always make sure I have some on hand in my freezer – especially in winter. Sarah your recipe/method is virtually the same as the way the chefs at TAFE have taught me in my commercial cookery course, minus the vinegar. I’ll give that a try next time I make a batch.


  • Naz

    Ahhh Sarah I love your tip re the ziplock bags! I never thought about doing that but thanks for the tip!


  • Ange

    Love this! Thanks for sharing Sarah.
    I know what I’ll be doing on Sunday now. I need a bigger freezer though!

    I’ve been making baby food for my daughter and use A LOT of freezer bags to store it, and then I read that I can’t re-use them in case of bacteria. But, I think that might be being pedantic. Considering she eats things off the floor sometimes I don’t think a washed and re-used freezer bag is going to be a problem ;P


  • Sandra

    i love making stock and parcel the chicken up for kids’ lunches. i freeze in portions, a few quarter cups, a few half cups, a few cups. just pop your zip lock bag inside a measuring cup to get your measurements. i also freeze some of the stock in ice cube trays to use in sauces and cooking meals that required just a tablespoon of stock. x


  • Kelly

    Love this post Sarah! I’ve been making stock from the roast chicken carcass for yonks now – no waste and home made soup is MUCH more yummy with it. As a dairy free person, I’ve also used coconut milk to make soups creamy and it’s delicious.
    Was very intrigued to read of how important the cartilage is – I’ve been knawing on the ends of drumsticks since I was a kid.. and now my step kids tease me about it! At least I know they are good for me and not just tasty.


  • Kitsa

    Hi Sarah – the link to the Gut & Psychology Syndrome Diet isn”t working. You might be interested to know that the creator of the Gut & Psychology Syndrome (GAPS) Diet, Dr Natasha Campbell McBride is coming to Brisbane in 10 days to train practitioners.


  • HelenB

    Oh you’ve made my mouth water! I’m totally inspired to make some of this chicken stock this weekend and save/freeze some too. Chicken soup here we come…


  • Gabby

    My family’s favorite meal is ‘brodo’ (Italian for broth) with some baby pasta or rice & Parmesan on top. The Italians also whisk in a raw egg with the hot drained broth if your needing an extra protein hit, it cooks beautifully. My best advice for making stock though is to make sure you drain it into another pot and not the sink -done that more than once!


  • Merelyn

    Well being a Jewish mother, who is also a Jewish daughter, I know allll about chicken soup! I grew up with it, and now make it very regularly. Our kosher butcher sells chicken frames, which are all the bony bits left over after they’ve made all those chicken fillets. The frames give a really gelatinous good quality stock. I use 4 chicken frames, chopped up, 1 kg of wings (lots of bones there) and a couple of marylands. Add onion, carrot, parsnip, parsley and a leek, all ‘hacked’ as Sarah says. Cover with water and simmer till ready.
    My Hungarian Mum always used chicken feet and giblets too, but ew, I just can’t.
    She kept a constant supply of chicken soup in the freezer and we ate it every Friday night and Saturday lunch, with egg noodles. The minute a sore throat appeared, so did the chicken soup.
    Now sorry for the shameless plug, but I’ve also co-authored a book “Monday Morning Cooking Club” which is chocker block full of nurturing recipes full of love. There several super nutritious soups in it, though not all gluten free; veal and barley, chicken and barley, chicken soup with perogen… Sarah, do you want to see them?
    Finally I love what Holly Davis says, we should all have a ‘soup library’ in our freezers, beef, lamb, chicken etc. It’s fun to have a soup day with girlfriends, and make a huge stockpot together to share. It only takes a few minutes to put it on the stove, then you can sit around for the rest of the day – enjoying the sisterhood – while it simmers away.


    Juliette Reply:

    Loved your reply to Sarah, yes i am learning to do the same with the chicken bones in the soup. I never realised that it was so good till my son who is a strenth and conditioning coach, plus a personal trainer, told me to cook this chicken stock/soup… it is lovely and i feel sooooooooo good now :-)


  • Jenjer

    My favourite soup of all time is mulligatawny – made from scratch by making the stock first – organic chicken frames and a whole organic cook in the pot with an onion stuck with cloves, cummin and ground coriander seeds, peppercorns, dash of salt and water to cover. Simmer until chook is cooked, take meat off bones, throw bones back in the pot and simmer for as long as you want. I usually finish making the soup next day, by frying some sliced onion in a large pot, add curry leaves and green madras curry paste – I make this from scratch too – divine! , then pour strained and re- heated stock into pot, cook for 15 minutes or so, add chopped cooked chicken, coconut milk to taste, serve with lime or lemon juice with some steamed brown rice in the bottom of your bowl.
    This is pure ambrosia, especially if you are feeling poorly! Roll on winter, season of soup!


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  • Lisa

    I’ve made Chicken Stock before however I am going to try your recipe. My kids love chicken and vegetable soup and as a Mum it’s one of the only ways I can get them to eat lots of vegetables at once. That and hiding it in bolognese sauce.
    Sarah I hope that when you throw the veggies out from the stock, you mean you toss them in a compost bin!!!! : ) Thanks for sharing your recipe.


  • Ange

    Just wanted to let you know that I now make this nearly every week! It is the best and so so easy. I love knowing Im getting soup, stock, and chicken meals from one chooken!


    Kay Reply:

    Yes, I do the same! It works out so cheap and as you say, lasts over several meals.


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  • Justine

    This is great – just bought a whole (organic) chook and thought its about time I try stock – yours was the site google threw up. Loved your super simple approach ( I’ve been keen to do stock but am not so big on defrosting meat but i reckon I can get three or four meals in one week out of this), AND now I can’t wait to taste my first ever stock!


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  • April

    Gosh this was amazing. I made it yesterday with the slow cooker and it smelt AMAZING and was delicious. For a quick dish I had a bowl of stock with some pieces of chicken in…..heaven. And my tummy was in a muchos Gracias state!!! Thank you for the post!


  • Victoria

    Hi Sarah,

    I made this recipe this weekend and followed all of your steps. At the end of about 5 hours, I only had about 2 cups of broth. It had all cooked down. I did keep a lid on the soup. I was hoping to have broth for the next two weeks. :(

    Any suggestions?


  • Karen

    Great post! Thankyou. Looking forward to trying this soup next week.


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  • Claire

    Just about to get started on the stock. Reading your blog clarified my thoughts on healthy eating. It is good to return to our roots in this chemical age and understand why things were healthier. Thank you for all of that information. Claire


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  • Heath

    This stock is so inspiring! I am about to start making it, just wondering if you keep topping up the water as it evaporates? with the lid on it shouldn’t be too much but should i keep it at a level that covers the whole chook?
    One commented above said she only got a couple of cups at the end of 5 hours..?



  • Polly

    Brilliant post – loved this. Just been making some chicken soup in a bodge-job kind of way – it comes out good but I wanted too read other peoples’ ideas. I too (now) make my own stock and have promised myself not to go back to shop bought – you’ve inspired me to be strong to that!! Great tip on the vinegar – didn’t know that. AND finally, yes yes yes – I do dry zip lock bags on my utensils that same way!! Drives my partner a little crazy but hey ho!! :)


  • Phillipa Thomas

    Ahhhhh, this one warmed my heart. I have to tell you Jo Thomas makes the meanest chicken soup possible.


  • Sam

    Hi Sarah and blog followers,
    Have you seen APIA’s submission to the ACCC regarding proposed farming density for free range chickens under proposed APIA free range certification?
    Essentially it says that chooks must be let out for at least 8h per day into the range, indoor density is 28kg/m2 for naturally ventilated areas, and the outside area must be 1.5 x the size of the indoor area. That’s about 14 full sized chickens per square meter inside (if a full size chicken weighs about 2kg)
    Get up are campaigning to have this stopped, if you don’t want the label ‘free range chicken’ to be clouded by these substandard conditions then go here:
    or you can also make direct submissions to the ACCC.

    I eat a lot of chicken and eggs, and I know that you do to. You have the power to galvanise a large number of people, so I thought I’d make sure you knew about the issue and if you want to do something, you can.



  • KH

    Hey Sarah + Jo
    Love the post
    What’s your take on scooping off the fat since Icarian experience and IQS?


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  • Sally

    Hi Sarah, do you remove the giblets from the chook prior to making the stock? Whole chook, giblets and all? Cheers, love your blog.


  • Sally

    I dry my snap lock bags on the undies drier thing. You can get heaps on at once that way.


  • Sasha Heywood

    Hi everyone! This sounds crazy but at the removing of the chicken from the bones stage, keep the bones and cartilage etc and boil them down further in a separate pot until they are soft enough to collapse in your fingers when pinched. Then -CRAZY as it sounds- use a stick blender to purée them into a thin paste. Yes it will look and smell yucky but return some (or all of it) to the soup and you won’t even know it’s in there when eaten! Ancient Chinese medicine! Fantastic!


  • Kelly

    Hi Everyone
    I have a quick question about chicken soup – does anyone know whether it’s ‘better’ to use a raw chicken for soup, or the leftover carcass from a roast? I use ‘better’ loosely, as I am not sure what if any difference there is, but am curious if anyone has any ideas!
    Thanks in advance,


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  • Olga

    Hi Sarah, I am a hospital worker and am in my early 20’s. I was speaking to a patient who was the same age as me, and had been diagnosed with an auto immune disease. He also has an inflamed bowel and was put onto many steroids. I asked if he had changed his diet (as my mum has advanced crohns and radically changed her diet, now drug free) and he said no. That his doctors told him not to worry about diet, and to continue eating as he was. I directed him to websites such as yours, where he and his mum could learn some wholesome nutritious recipes and a new way to eat. His mum emailed me the other day to thank me for showing them your site :) You have also inspired me to cut sugar from my life. I have been sugar free for a week now and am not shaky or irritable, and have more energy. Long winded message, but thank you so much for this blog. Your inspiring and I enjoy your recipes.


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  • Jen

    I tried this the other day with about 1kg chicken wings and less water. The stock comes out really solid, like jelly. There is no mention of this anywhere about what to expect. So is it meant to be solid at room temp and turns back to liquid when reheated? Should it be diluted?


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  • nicole

    just made your chicken broth. smells lovely. about to make the soup. what do you mean by eat the bones and cartilage.


  • Michelle

    I just made your chicken stock minus the onion because I am allergic to onion & garlic.

    It smelt beautiful whilst cooking but the end result hasn’t got much flavour. Is this due to no onion?? Is there any other addition I can do to give it flavour (I can’t eat capsicum either which is in a lot of stock recipes).

    Please help???

    Michelle :)


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  • Ray Smith

    I have Crohns disease and am currently making your chicken stock and will be using it in your mothers chicken soup recipe.

    Check out the following site from Sherry Brescia, she is on the same thought level as you – ALKALINE.

    “Great Taste No Pain”

    I have followed her eating regime for three years and never felt better, then I read your article and was amazed at the similarity.

    Keep up the good work.


    Ray Smith.


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  • Maree Evans

    Sarah, can I recommend that you store the chicken pieces in the small Pyrex glass containers for the fridge or freezer. You shouldn’t be putting hot chicken into those small plastic bags, although convenient, plastic and heat is a health problem. I have done a lot of research on the effects of plastic on human health and only use glass when storing my food now. Maree


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  • claudia

    Probably meant to cover the pot,whilst it simmers or use a slow cooker.


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  • San

    What are you doing with the chicken skin – keep and eat it or throw it out? You do the Vietnamese chicken curry with (marinated) skin as well, but it tends to be a bit slimy?!


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  • burnsie

    I made this stock last night, and simmered for 6 hours. But only left with about 1L of stock. I used about 3.5L of water. Where did I go wrong?


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  • Kylie

    Do you have a suggestion to replace onion with for FODMAP diets or just leave it out?


  • Cat

    Hi Sarah I think I’m having a blank moment but why do you bin the veggies from the stock/broth as opposed to eating them?


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  • Nicole

    Love this recipe I make it fortnightly. I use the stocks for my soups, fried rice, makes everything tastes so good.


  • Cat

    I made a delicious chicken stock/ soup this morning : sautéed large chunks of onion, carrots, celery, ginger, turmeric, fresh parsley, fennel stalks and leaves in 2 heaped tbsp of coconut oil.
    Then added about 6 chicken drumsticks, salt /pepper, splash apple cider vinegar and occasionally mixed /sautéed on and off with lid on for 10min on medium heat to let the flavours infuse!
    Added water to the top of pot, brang to boil and let it simmer 3-4 hours on low boil.
    After discarding the veggies (hence large chunks), and shredding the chicken, I was left with a clear golden magical broth that accompanied small handful of beaded pastina( little beads pasta)! Delicious! X


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  • gwen

    Hi there Sarah or anyone else out there, I have a question (yes, even though this post is well-old!) Instead of tossing the veggies that were used in the making of the stock, is there something else that can be done with them? I know that the nutrients and flavours have mostly left them to go into the liquid, but it seems such a shame!
    Unfortunately, composting is not an option for me because I live in a concrete jungle (city apartment).


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  • ajfl

    I boiled the stock for about 5 hours & followed all the instructions. My stock is beautiful but the meat from the chicken is really dry & it disintegrated to a powder/sludge when I put some meat back into some stock to make soup. Is this just the way it is? Or did I do something wrong?


  • Karyn Primmer

    love this recipe! thanks sarah


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