My family was sick for what seemed like forever. I needed to get them well and there are many natural ways to boost your immune system. I had already made 3 ingredient slow cooker chicken and used that for my favorite home made chicken noodle soup. I had saved the bones and what little chicken broth was left in the crock pot after cooking the crock pot whole chicken. I wanted to make immune boosting chicken stock. I had been reading how good it is for keeping you healthy.
Homemade chicken stock is so good for boosting your immune system
I hadn’t found just the right recipe I wanted to use yet, and upon more research it seemed a consensus that the most beneficial healing stock was made from chicken feet! Gross! Actually, I’m way less squeemish than I used to be and it makes sense to me. The feet have more marrow and gelatin in them than the rest of the chicken bones, hence more nutrients and natural health benefits. I do like to use every part of an animal, and waste as little as possible, so I’m glad to find something I thought useless, does have a good use! I had recently noticed some at my local health food store, so I added them to my list.
Never would I have thought I’d ever, in my whole life, ever, cook chicken feet! (Don’t worry, it’s optional in this recipe)
Looking at my sick-again daughter, it had to be done. We’ve been eating healthier than ever since going gluten-free, but still can’t shake this cold, so if this is the best chance of all us getting and staying well, I’m in. I know my grandparents ate it! They had to kill their own chickens, at least I don’t have to do that.
I picked up a pound of organic chicken feet from the health food store butcher, gathered the rest of my ingredients while there, came home and got busy prepping.
Turns out I only needed 5 or 6 chicken feet, so I have enough to save for my next batch. I chopped the vegetables, boiled those feet, and cut the toes off without a flinch. I truly am no longer squeemish! I used to hate cooking meat. I didn’t want to touch it at all and back then this would have made me gag.
It didn’t take long to prep: Boil, clip toes, chop veggies, throw in pot, cover with water. All the ingredients are simmering on low in my crockpot as we speak. They’ve been simmering for a day and should be ready in the morning, my recipe said 36 hours! The longer the better. I’ll let you know how it tastes and if I notice any health benefits. If we like it enough, I’ll share the recipe as well.
Recipe for Chicken Stock
- Bones of 1 or more chickens
- 5 or so chicken feet (optional)
- 2 tbs organic raw apple cider vinegar
- 4 carrots
- 4 celery stalks
- 1 onion
- 1 tsp pepper
- Boil the chicken feet for 5 minutes then clip the toes off at the first knuckle with kitchen sheers.
- Cut vegetables into large chunks and add to Crock Pot.
- Fill the crock pot almost to the top with water and add vinegar.
- Allow to soak for at least 1 hour.
- Turn crock pot on low for 24-36 hours.
- Transfer to jars, lid and refrigerate until cool.
- Use or freeze if desired.
To use, scrape the fat off the top, scoop out the amount needed, heat and serve or add to any recipe that calls for broth or water, such as rice, noodles, soups, quinoa, meats, vegetables… just about anything!
Update: Well, I jarred some chicken stock and used some for chicken soup. The stock has a stronger flavor than the chicken broth I am used to. It might take some getting used to, but it’s still good. Many prefer this flavor. The portion I stored in a jar in the refrigerator separated and a layer of fat formed on the top as it cooled. This layer will keep bacteria from getting in and keep the stock fresh for longer.
I used it in everything! Almost any recipe that called for water or broth, I replaced some or all of the liquid with this immune boosting chicken broth. It was thick, but once heated was a liquid again. My recipes have never been so flavorful and full of nutrition!
Latest Update: This has become my go-to recipe for perfect chicken stock, however I omit the chicken feet. I just use all the bones from a couple whole chickens. I might freeze them till I have 2 or 3 chickens. I’ve used turkey as well after Thanksgiving and it was wonderful. I keep my freezer stocked and use this chicken broth in every recipe that calls for broth or water.