Chicken Stock

Sally Fallon’s book “Nourishing Traditions” is by far the best resource around on the topic of traditional broths, and why they are so beneficial for our health. She says:

“In folk wisdom, rich chicken broth – the famous Jewish penicillan – is a valued remedy for the flu.  The 12th- century physician Moses Maimonides prescribed chicken broth as a treatment for colds and asthma.  Modern research has confirmed that broth helps prevent and mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems.” (p117)

The gelatin in stock is known to aid digestion, soothe inflammation in the digestive tract, and is used in the treatment of disease and various ailments.  It contains calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals.  Science has proved what our mothers and grandmothers instinctively knew – that a well-prepared broth can be used to help cure colds and assist in the area of good health.

Here’s how I make mine:


A free-range and/or organic chicken carcuss (non free-range will not produce the same results)
Cold filtered water (to cover)
2 T apple cider vinegar (preferably Braggs)
Celery tops
Carrot tops (saved from juicing)
Chopped onion
Parsley (optional)


1)  Place all ingredients in pot and let stand for an hour (the vinegar draws minerals from the carcuss).

2)  Simmer on stove-top on low heat for 6-12 hours.

3)  Add parsley about 10m before finishing the stock for additional mineral benefit (optional).  Then drain into a large bowl using a colander or sieve.

4)  Store in the fridge or freezer.  Use in soups, rice, gravies, and sauces.

[Gluten-free, dairy-free].

Further reading:
Nourishing Traditions by Sally Fallon (also Weston A Price Foundation has a couple of articles about broth/stock, as well as videos).
The GAPS Diet – (NB. if you’re making this for the GAPS Intro Diet, omit vegetables).

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