Making Stock or Bone Broth

Chicken Stock (Bone Broth)

Making stock is very simple and has great benefits.  Essentially, stock is just adding bones to water and cooking for a long time.  If you can boil water, you can make stock!

The benefits of bone broth are numerous, not to mention very comforting when sick.


  • large pot (4 – 6 L size)
  • bones  (chicken carcass, 1-2 lbs of beef bones, etc)
  • 1 onion or leeks
  • 4 ribs celery
  • 2 carrots
  • 1 tbsp vinegar (or other acid like lemon juice)
  • 1 tsp whole peppercorns
  • 1 tsp of salt


Put everything in the pot, fill with water and bring to a simmer.  Simmer for 12 – 24 hours.  Strain to remove bones, skin and vegetables.  Cool and remove the fat (save to use at a later date).  Store in the refrigerator or freeze for future use.

Tip: if you will be using the bone broth as single servings, i.e. you will be drinking a cup of it while sick, freeze in ice cube trays. Pop out when frozen and store in a container in the freezer.  Defrost desired amount when needed.

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