top of page

Chicken bone stock


1 whole chicken,

1 tablespoon of dried basil,

1  tablespoon of dried herbs: oregano, rosemary, basil.

1 glass of water,

1 tbsp of Atlantic sea salt,

6  glasses of filtered water.


Heat the oven to 200 degrees

Wash the chicken well and   remove the internal organs (don't   use them).

Place the chicken on a   roasting pan, sprinkle with  basil, rosemary and oregano.

Add a glass of water.  Cover and roast for 1-1.5 hours.

After roasting, take the   chicken out of the oven and remove the meat that you want to keep and eat   later.

The pieces of meat can be   divided into portions and kept sealed in the refrigerator or freezer.

Transfer the bones to a large   pot and fill with filtered water to cover generously (about 12 cups) and add   a little salt for seasoning.

Add 2 tablespoons of organic   apple cider vinegar or lemon juice (they release the collagen from the bones).

cover and bring to a boil. Continue boiling for at least 10-12 hours,   or until the stock is reduced by 1/2 or 1/3 and 6-8 cups of soup remain.  As the liquids   are reduced, the soup becomes richer in flavor and collagen.

Store for 12 hours in the fridge until the soup takes on a thick jelly   texture and the fat has risen to the surface.

The fatty tissue that has   accumulated on the surface must be removed with a spoon and discarded.

Divide the soup into small portions and store in sealed boxes or jars in the freezer.

The stock is excellent for   use in stews, sauces and soups.

Chicken bone stock
bottom of page