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Gut Healing Chicken Meat Stock

Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Dinner, Drinks, Lunch, Snack, Soup
Cuisine: American
Servings: 12 Cups
Calories: 1kcal
Cost: Under $5

Equipment

  • 5.5 quart dutch oven
  • A fine mesh sieve

Ingredients

For The Chicken

  • 1-2 lbs Bone In Skin On Chicken Thighs (or other bone in, skin on chicken)
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 tsp garlic powder

For The Broth

  • 2 inches of Fresh Ginger sliced
  • 1 Small Onion quartered
  • 1 Medium Carrot roughly chopped
  • 2 Celery sticks roughly chopped
  • ½ TBSP Sea Salt
  • 1 Bay Leaf
  • ¼ tsp pepper
  • 4 Quarts Filtered Water

Instructions

  • Preheat the dutch oven on medium heat.
  • While the dutch oven is heating, remove the chicken from the package and pat dry with paper towel
  • Season both sides of each chicken piece with salt, pepper and garlic powder.
  • When the dutch oven is warm, place 2 tablespoons of butter into the pan and let it melt.
  • Once the butter is completely melted, place all chicken pieces into the dutch oven skin side down and cook for about 5 – 10 minutes.
  • While the chicken is cooking, prepare the vegetables and ginger.
  • When the vegetables are prepped, add them to the pan with the chicken and the seasonings.
  • After all of the veggies and seasonings are in the pot, add the 12 cups of water and bring to a light simmer for 30 minutes. As the broth is simmering, remove any scum that rises to the surface.
  • After 30 minutes, remove the chicken from the pot. Remove the skin and bones from the meat. Return the skin and bones back into the broth, place a lid onto the pot and simmer for up to 3 hours.
  • After your broth has simmered for your desired time, remove the lid and strain with a fine mesh sieve into a new stock pot.