EON Farm Pastured Chicken Stock

+ Using Cooked Chicken

  • 1 Whole Pastured Chicken

  • 1 Large Carrot

  • 1 Celery Stalk

  • 1 Garlic Clove

  • ½ Small Onion

  • 1 Bay Leaf

  • 1/4 Tsp Dried Rosemary

  • 10 Whole Black Peppercorns

  • ½ Tbsp Sea Salt

  • 8-9 Cups Water

Bake your chicken and save everything you don’t plan on eating (Bones, Neck, Skin, Frame, Drippings, etc). Place all of this in a pot large enough to hold at least 10 cups of water. If you don’t have time to make your stock the same day you’re enjoying your chicken, no worries. Just place all of the pieces for your stock in the fridge and store for up to 3 days.

Place your pot on the stove and add 8-9 cups of water. While bringing water to a boil add all of your other ingredients (No need to chop, add them whole or break into large pieces to fit in the pot). Once it starts to boil, reduce heat, cover and simmer for 1.5 hours. Remove all of the parts with a strainer and taste for salt level. Pour stock through cheesecloth or a fine hand strainer into mason jars or another container of your choosing. Refrigerate and use within 3 days or freeze and use within 6 months.

+ Using Raw Chicken Frames/Bones

  • 3-4 lbs Pastured Chicken Stock Bones, Frames, etc

  • 2-3 Large Carrots

  • 2-3 Celery Stalks

  • 2-3 Garlic Cloves

  • 1 Small Onion

  • 1-2 Bay Leaves

  • 1 Tsp Dried Rosemary

  • 1 Tbsp Whole Peppercorns

  • 4-5 Tbsp Sea Salt

  • 8 Quarts Water

Place your chicken stock parts in a very large stock pot and add 8 quarts of water. Add the rest of your ingredients (either whole or cut into large chunks) and bring to a boil. Reduce heat, cover and simmer for at least 3 hours. Strain the stock into a large container and discard/compost the bones and veggies (or remove meat from bones and make some chicken noodle soup!!). Taste for salt level and adjust as necessary. Pour the stock through cheesecloth or a fine mesh hand strainer into quart size mason jars. Store in the fridge and use within 3 days, freeze and use within 6 months or pressure can and use within 1 year.

Click here to download a copy of these recipes for yourself!