{"id":106,"date":"2024-11-14T20:46:39","date_gmt":"2024-11-14T20:46:39","guid":{"rendered":"https:\/\/www.whatthecluck.farm\/blog\/?p=106"},"modified":"2025-12-04T20:36:38","modified_gmt":"2025-12-04T20:36:38","slug":"homemade-chicken-stock-a-guide-to-nutritious-flavorful-goodness-using-backs-and-feet","status":"publish","type":"post","link":"https:\/\/www.whatthecluck.farm\/blog\/homemade-chicken-stock-a-guide-to-nutritious-flavorful-goodness-using-backs-and-feet\/","title":{"rendered":"Homemade Chicken Stock: A Guide to Nutritious, Flavorful Goodness Using Backs And Feet"},"content":{"rendered":"\n<p>There\u2019s something incredibly satisfying about making your own chicken stock from scratch. Not only do you get to control the ingredients, but the flavor, richness, and health benefits far surpass anything you\u2019ll find on a grocery store shelf. With a few simple ingredients and a bit of time, you can turn our <strong>pasture-raised chicken feet, backs, and soup bones<\/strong> into a nutrient-dense stock that\u2019s perfect as a base for soups, stews, sauces, and more. Today, I\u2019ll walk you through the process step-by-step, so you can enjoy all the benefits of homemade stock in your kitchen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Gather Your Ingredients<\/h3>\n\n\n\n<p>The beauty of homemade stock is its simplicity. Here\u2019s what you\u2019ll need to get started:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/store.whatthecluck.farm\/products\/pasture-raised-chicken-feet\">Chicken Feet<\/a><\/strong> \u2013 Packed with collagen, which is fantastic for skin health and adds a rich, silky texture to the stock.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/store.whatthecluck.farm\/products\/pasture-raised-chicken-backs\">Chicken Backs<\/a> &amp; <a href=\"https:\/\/store.whatthecluck.farm\/products\/pasture-raised-chicken-soup-bones\">Soup Bones<\/a><\/strong> \u2013 Full of flavor and nutrients that add depth and richness to the stock.<\/li>\n<\/ul>\n\n\n\n<p>Optional aromatics to enhance the flavor:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1-2 carrots, roughly chopped<\/li>\n\n\n\n<li>1-2 celery stalks, roughly chopped<\/li>\n\n\n\n<li>1 onion, quartered (you don\u2019t even need to peel it!)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Roast the Bones and Feet<\/h3>\n\n\n\n<p>Roasting is the secret to a deep, flavorful stock. Follow these steps to get the most out of your ingredients:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preheat your oven to 400\u00b0F (200\u00b0C).<\/strong><\/li>\n\n\n\n<li>Spread the <strong>chicken feet, backs, and soup bones<\/strong> evenly on a sheet pan. If you&#8217;re adding any aromatic vegetables like carrots, celery, or onions, you can add them here as well.<\/li>\n\n\n\n<li>Roast for <strong>30-45 minutes<\/strong>, or until the bones and feet are nicely browned. This step adds a rich, savory depth to your stock that you won\u2019t want to miss.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones.png\" alt=\"\" class=\"wp-image-108\" style=\"width:500px\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p><strong>Pro Tip<\/strong>: As the bones and feet roast, natural sugars caramelize, adding complexity to the stock\u2019s flavor profile. This step is essential!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Scrape the Pan<\/h3>\n\n\n\n<p>Once your bones and feet are roasted, don\u2019t leave any of those tasty bits behind! Here\u2019s how to capture all the flavor:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove the sheet pan from the oven.<\/li>\n\n\n\n<li>Carefully pour a bit of <strong>hot water onto the pan<\/strong> and use a spatula to scrape up the browned bits from the bottom of the pan.<\/li>\n\n\n\n<li>Pour this flavorful liquid directly into your stock pot.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_fond.png\" alt=\"\" class=\"wp-image-109\" style=\"width:500px;height:auto\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_fond.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_fond-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_fond-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>These little bits are called \u201cfond,\u201d and they hold a surprising amount of flavor!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_pan.png\" alt=\"\" class=\"wp-image-110\" style=\"width:500px\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_pan.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_pan-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_pan-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Simmer the Stock<\/h3>\n\n\n\n<p>Now, it\u2019s time to extract all those nutrients and flavors into a beautiful, golden broth.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock.png\" alt=\"\" class=\"wp-image-111\" style=\"width:500px\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place the roasted bones, feet, and any vegetables into a large stock pot.<\/li>\n\n\n\n<li>Fill the pot with water until the bones are completely covered (leave some room at the top to prevent boiling over). The bones and feet may float a bit preventing the water from fully covering them. I like a ratio of 5lbs of bones\/feet\/backs to 1.5 gallons of water.<\/li>\n\n\n\n<li>Add a splash of <strong>apple cider vinegar<\/strong> (about 1-2 tablespoons) to help draw minerals from the bones.<\/li>\n\n\n\n<li>Bring the pot to a gentle simmer, then reduce the heat to low. Cover and let it cook for <strong>6-10 hours<\/strong> (yes, the longer, the better!).<\/li>\n\n\n\n<li>Periodically skim off any foam that rises to the top to keep your stock clear and pure.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: Strain and Store<\/h3>\n\n\n\n<p>Once your stock has finished simmering, it\u2019s time to strain out the solids and store the liquid.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock_done.png\" alt=\"\" class=\"wp-image-112\" style=\"width:500px\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock_done.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock_done-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_stock_done-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove the large pieces of bones and vegetables with a slotted spoon.<\/li>\n\n\n\n<li>Carefully pour the remaining liquid through a fine mesh strainer into a large bowl or pot.<\/li>\n\n\n\n<li>Let the stock cool, then transfer it to jars or containers for storage. It can be refrigerated for up to a week or frozen for several months.<\/li>\n<\/ol>\n\n\n\n<p><strong>Pro Tip<\/strong>: You\u2019ll notice a gel-like consistency once it cools \u2013 this is the collagen from the chicken feet, and it\u2019s what makes homemade stock so nutritious and beneficial for your skin!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why Collagen-Rich Stock is Great for Skin Health<\/h3>\n\n\n\n<p>Collagen, especially the type found in chicken feet, is known to promote skin elasticity, reduce wrinkles, and provide a youthful glow. By incorporating collagen-rich stock into your diet, you\u2019re giving your skin a natural boost from the inside out! Plus, collagen can help support joint health, digestion, and overall wellness.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Optional: Turn It Into Soup<\/h3>\n\n\n\n<p>If you\u2019re ready to enjoy your homemade stock right away, use it as a base for a delicious soup! I recently made a comforting bowl of soup with <strong>Italian sausage, tortellini, and fresh vegetables<\/strong>, all swimming in our homemade stock. The depth of flavor is something you can only get from scratch.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_tort_soup.png\" alt=\"\" class=\"wp-image-113\" style=\"width:500px\" srcset=\"https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_tort_soup.png 600w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_tort_soup-225x300.png 225w, https:\/\/www.whatthecluck.farm\/blog\/wp-content\/uploads\/2024\/11\/roasted_bones_tort_soup-60x80.png 60w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h1 class=\"wp-block-heading\">That&#8217;s A Wrap!<\/h1>\n\n\n\n<p>There you have it \u2013 a simple guide to creating your own nutritious, flavorful chicken stock at home. With our pasture-raised ingredients, you can feel good knowing your stock is made from animals raised with care, fed a soy-free, non-GMO diet, and free from any harmful additives.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Take your meals to the next level with a broth that\u2019s not only delicious but also packed with nutrients. Stock up on our <a href=\"https:\/\/store.whatthecluck.farm\/collections\/pasture-raised-chicken\"><strong>chicken feet, backs, and soup bones<\/strong> <\/a>at What The Cluck Farms and start your homemade stock journey today!<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s something incredibly satisfying about making your own chicken stock from scratch. Not only do you get to control the ingredients, but the flavor, richness, and health benefits far surpass&hellip; <\/p>\n","protected":false},"author":1,"featured_media":112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,32,9],"tags":[16,31,5],"class_list":["post-106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-cooking","category-pastured-poultry","tag-chicken","tag-cooking","tag-pasture-raised-poultry"],"_links":{"self":[{"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/posts\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":3,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"predecessor-version":[{"id":127,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/posts\/106\/revisions\/127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/media\/112"}],"wp:attachment":[{"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whatthecluck.farm\/blog\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}