Archives for posts with tag: homemade chicken stock

serves 4


  • 4 chicken breasts, boneless + skinless, sliced horizontally and pounded out thin
  • 2 large lemons, one halved pole to pole and sliced, remaining 1 1/2 juiced for about 1/4 cup
  • 1/2 cup flour
  • 1 small shallot, minced
  • 4 tbsp vegetable oil
  • 1 cup chicken stock
  • 2 tbsp capers, drained
  • 3 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped fine

place a large heat proof pan on the middle rack and heat oven to 200°.

generously sprinkle s+p on the chicken cutlets. put the flour in a shallow dish or plate. coat cutlets with flour and shake to remove excess.

heat heavy bottomed 12 inch skillet (not non-stick) on medium-high until hot for about 2 minutes. add 2 tbsp of the oil and swirl to coat the bottom. put half the cutlets in the pan, and without moving them, cook until lightly browned on the first side, 2 to 2 1/2 minutes. turn them over and cook the second side for another 2 to 2 1/2 minutes. remove the pan from the heat and place the cutlets in the warming dish in the oven. add remaining 2 tbsp of oil to the pan and heat until shimmering. repeat the process with the remaining chicken.

add the shallot to the empty pan and return the skillet to medium heat. sauté for about 30 seconds. add stock and lemon slices. increase the heat to high and scrape the bottom with a wooden spoon to loosen the browned bits. simmer until the liquid is reduced to about 1/3 cup, about 4 minutes. add lemon juice and capers. simmer again until it reduces to 1/3 cup. turn off the heat and swirl in butter until it melts and the sauce thickens. swirl in parsley.

spoon sauce over chicken and serve immediately.

i enjoyed mine with green beans sautéed in butter and lemon, and artichoke with balsamic mayo.


when i first made homemade chicken stock i could not believe how easy it was. although the process is long, the actual ‘work’ time is short, it makes your home smell incredible for the entire day, and the health benefits are great.


  • 3 lbs of chicken parts, roughly the bones/carcass of (2) 3-4lb chickens
  • gizzards and livers (optional)
  • 2-4 chicken feet (optional)
  • 1 onion, quartered with skin and roots
  • 3-4 carrots, unpeeled with tops
  • 1 garlic bulb, cut in half through the center of the cloves
  • ½ of a bunch of celery, leaves and butt included
  • fresh herbs, several stems of each such as thyme, rosemary, sage
  • 1 tbsp of black peppercorns
  • 2 tbsp apple cider vinegar
  • fresh parsley, several whole stems with leaves

place all the ingredients, except the parsley, in a large stock pot, and cover with cold water. let it sit for 30 minutes to an hour. this allows the vinegar to start extracting calcium and brings the water to room temperature. it is thought that gradual heating brings out flavor.

bring it to a boil.

skim off any scum that rises to the top. reduce to a simmer and cover for 6-8 hours. add the parsley about 10 minutes before you take it off the heat. strain the broth through a mesh colander. press down on the veggies, meat, bones, etc to extract any remaining juices. let it cool before letting it chill in the fridge overnight.

skim any fat that has come to the surface.

pour into different sized containers and freeze. this is helpful in the future when recipes require different amounts of stock.

the benefits:

i have based my recipe off “broth is beautiful” by sally fallon, which is a very informative article that tells of the many benefits of making your own stock. among them it says homemade stock has minerals such as calcium, magnesium, phosphorus, silicon, sulphur in a form that can be easily absorbed by the body. it also contains chondroitin sulphates and glucosamine which are known to help arthritis and joint pain, as well as, gelatin that has been shown to treat many different kinds of ailments including diabetes, cancer, and at the very least aids in digestion. back in the day when meat was a luxury item, or even scarce, every part of the animal was used in some way or other. fur and feathers were used for warmth, the meat for nourishment, and the bones were made into stock, but…

“when homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared…thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.”

i am not sure what the process is for the producers who make boxed and canned stock, but i wouldn’t be surprised if they took short cuts, and that the nutritional value of theirs not matching making your own.

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