Nourishing 36 hour Chicken Stock – or is it bone broth?

What is the difference between Stock and Bone Broth? Actually, not much. They are practically the same product, with different names. Stock and bone broth are almost always made from vegetables and bones. The main difference between the two is that stock is cooked for a really long time, in order to extract the most nutrients and minerals from the bones. So really, when you are preparing your “bone broth” it is technically stock. The names are just used interchangeably.

Stock has been consumed by people for thousands of years, but the stocks and broth you find in the store now are completely adulterated, and not really true to their name – Made from artificial products like bouillon cubes, with additives such as Monosodium Glutamate and Autolyzed Yeast Extract. And – Trust me, you wouldn’t want to eat the industrial stocks that actually are made with chicken.

Homemade stocks and broths, from healthy bones, are full of nutritional benefits, and should be consumed at all times – not only when you are sick. As the bones cook down over a long period, minerals are released into the water. These include calcium, magnesium, phosphorus, and other trace minerals. Long cooked stocks also include glucosamine, chondroitin and gelatin, which aid in joint and gut health, among many other awesome things.

This is a great, and fun to read article from Underground Wellness Top 5 Reasons why Bone Broth is the Bomb.

Now, you are ready to make your own stock: First you need to find a local farmer that sells pasture raised chickens. This will give you the best quality product, which in turn will give you the best quality stock. The only tool you need is a slow cooker, stock pot, or an Instant Pot with the slow cook setting.


Nourishing 36 Hour Chicken Stock


Whole Pastured Chicken
1 Onion
2 Whole Carrots
3 Celery Stalks
4 cloves of Garlic
1 tsp Sea Salt
½ tsp Pepper


    1. The first step in this process will lead you to your initial meal. Starting in the morning, season the whole frozen chicken (or thawed) with salt and pepper – to taste.
    2. Clean carrots and celery, but do not peel. The skin on the carrots is full of nutrients.
    3. Roughly chop onions, celery, and carrots. Smash Garlic cloves. Leave the skin on the onions and garlic, if desired. Large hunks of veggie works great for this recipe, as they lift the chicken up off the bottom of the pot.
    4. In your cooking pot of choice, add onion quarters, carrots, celery, and smashed garlic cloves.
    5. Arrange seasoned chicken on top of chopped veggies.
    6. Pour 2 cups of water in the bottom.
    7. If your chicken is frozen, slow cook on high for 8-10 hours. If thawed, cook on low.
    8. Once the chicken is cooked all the way through, remove all meat from the bones, and serve for dinner, or reserve for another meal.
    9. Place the bones back in the pot, and fill completely with water.
    10. Cook the stock on high for 36 hours.
    11. The stock will reduce quite a bit – When this happens, fill with more water to the top of the pot.
    12. Strain bones and vegetables from stock, and let cool slightly before storing.
    13. If done properly, your stock will gel after completely cooled.

At this point you can pour into mason jars and store in the refrigerator, pressure can, or freeze (see below).

Hockey Puck Stock


My favorite way to store stocks is the hockey puck method: Simply pour the stock into silicone muffin liners or metal muffin tins, and freeze.

Once frozen, remove from the tins, transfer to a freezer bag, and store in the freezer. When you need stock for cooking or drinking, just heat on the stovetop!



Now, go make some bone stock, and drink to good health and traditional foods!

Did you enjoy this recipe? Have questions?

Simply ask in the comments below, or reach out to me on Social Media, through Facebook and Instagram.


2 Comments on “Nourishing 36 hour Chicken Stock – or is it bone broth?

  1. Pingback: Beef Bone Broth | Spengler Farm

  2. Pingback: Beef Bone Broth | Spengler Family Farm

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