Prepare to be impressed… homemade chicken stock is easier to make than you think!

It’s a great use for the leftover parts of roasted chicken, and it’s an amazing alternative to chemical-filled chicken stock from the store. Plus, you can freeze it for convenient future use!

This stock can be used as a flavorful base for all of your favorite recipes.

"This flavorful chicken stock will be a great base for all of my favorite soup recipes this winter."
— Jenna M.

Time: 24 hours
Serves: 8
Serving size: 1 cup

Ingredients:

• Parts of 1 whole cooked chicken
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 4 garlic cloves, crushed
• 1 teaspoon peppercorns, whole
• 1 bay leaf
• 2 tablespoons vinegar
• 8-10 cups water
• Salt, to taste

Instructions:

1. Place all ingredients except salt in a crock pot and cook on low for 24 hours.
2. Let ingredients cool, then strain through a sieve into a large bowl. Discard solid ingredients.
3. Add salt to taste.

Recipe adapted from Paleo Spirit.

Nutrition Facts (per serving):

• Calories 86
• Fat 2.9 grams [Saturated Fat 0.8 g, Trans Fat 0 g, Monounsaturated Fat 1.4 g, Polyunsaturated Fat 0.5 g]
• Protein 6 grams
• Sodium 343 mgs
• Carbohydrates 8.5 grams
• Fiber 0 grams

Featured Products

Organic Whole Peppercorns	Organic Bay Leaves	Himalayan Crystal Salt