How to Make Your Own Chicken Stock

How To Make Your Own Chicken Stock

Do you want to get the most out of your Thanksgiving turkey? Learn How To Make Your Own Chicken Stock (or turkey stock in this case) and nothing will go to waste! Why would you want to make your own when you can buy it at the store? First and foremost is all the health benefits it has to offer!

There is good reason why your mother or grandmother fed you homemade chicken soup when your were sick! In a study done by the University of Nebraska, the findings "suggests that chicken soup may contain a number of substances with beneficial medicinal activity. A mild anti-inflammatory effect could be one mechanism by which the soup could result in the mitigation of symptomatic upper respiratory tract infections." UNMC

According to Dr. Axe, ingredients released from the bones including "proline and glycine are important for a healthy gut and digestion, muscle repair and growth, a balanced nervous system, and strong immune system." In addition, collagen and gelatin formed in the bone broth prevent bone loss, reduce joint pain and promote healthy skin, hair, and nails


How To Make Your Own Chicken Stock


1 large stock pot

bones from turkey or chicken

several carrots

several celery stalks

small onion 

fresh herbs of your choice

salt and pepper

apple cider vinegar*



  1. Break up the bones from your turkey or chicken and place them in the bottom of the stock pot.

  2. Cut carrots, celery and onion into chunks and place in the pot.

  3. Place herbs (I use thyme and rosemary) in herb infuser (or make a bouquet garni) and place or hook that in the pot.

  4. Fill the pot with water covering all of the other ingredients. Add 2 tablespoons of apple cider vinegar and salt and pepper to taste.

  5. Cover the pot, bring to a slow boil then simmer on low for at least 12 hours or up to 24 hours. Be sure to skim off any foam (impurities) that form on the top.

  6. Let cool then pour broth through a strainer to remove all solids. 

  7. Store broth in the refrigerator for 3-5 days or pour into freezer bag and freeze for later use.

*Adding an acid (like lemon juice or apple cider vinegar) will help to extract minerals from the bones.


  1. Great tip on the vinegar!! Thanks for sharing at the What's for Dinner party!

  2. Great idea. I don't know how many times, I end up buying stock. Thanks for the great tips and for sharing at DI&DI.

  3. Thanks for stopping by Linda! Happy Thanksgiving!

  4. Marci @ Stone Cottage AdventuresNovember 17, 2017 at 8:16 AM

    I love homemade soup during cold weather. This sounds like the perfect broth for many of our favorites. Thank you for sharing your recipe at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

  5. This is a great recipe to have! Perfect for all the soups and gravy!
    Lianne | Makes, Bakes and Decor

  6. I love making my own chicken stock never tried adding apple cider vinegar

  7. Great tip! Thanks for sharing your recipe at Sew It Cook It Craft It. You're one of my features today!

  8. […] How To Make Your Own Chicken Stock @ This Autoimmune Life […]

  9. Exactly - I freeze a bunch and use it throughout the year. So much healthier than store bought!


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