Rooster Stock Recipe
Tara Carpenter, NC.
Holistic nutrition for digestion; specialized in yeast overgrowth.
Originally published September 19, 2019.
Rooster stock, like any meat stock, is mineral-rich to strengthen immunity and support digestion. Stock also contains collagen to strengthen and keep tendons, joints, ligaments, bone, hair, and skin supple. The collagen in stock can heal gut lining to relieve heartburn, GERD, and intestinal inflammation. I personally experienced my hair improving tenfold by drinking a quart of stock daily; in a matter of weeks, my hair softened …. thank goodness for natural forms of collagen.
Growing up, my mom always had a pot of soup simmering on the back burner of our stove. I watched as she would toss in a whole chicken, onions, carrots, celery, herbs, garlic and top with cold water. The smell of bay leaves would waft up through my bedroom floorboards, enticing me down for the day ahead and breakfast ….
As a mom myself now, I make meat stock once or twice a week depending what kind of meat-on-bone is on hand. As a family of four, we tend go through stock faster in the winter as I serve a mug of hot stock with near everything under the sun in the colder months. I often add in a couple poached eggs and a pinch of sea salt for a meal in itself.
You can find my writing of “benefits of stock” here.
This year we had more roosters in our flock of birds then we could manage and they were beginning to cause problems in various ways. After unsuccessfully trying to rehome them, my husband was called on to slaughter as the rest of us gutted and de-feathered them one-by-one until we were done. I took 2 home to make stock which I decided to turn into the recipe below for public sharing as everyone enjoyed very much.
Rooster Stock Recipe
Makes: about 4 quarts
- 4-8 lb whole, pastured rooster with head and feet attached if possible, plucked and gutted (or equivalent weight in bony parts using only neck, back, breastbone, wings, joints).
- Gizzards from one rooster (optional)
- 2-4 chicken feet, scalded in boiling water and peeled (optional)
- 6-12 eggshells, cleaned (optional)
- 4-8 quarts cold filtered water
- 2-3 Tbs. acid (i.e., raw apple cider vinegar, lemon) *
- 1 large onion, peeled and chopped
- 3 large carrots, chopped
- 4 celery stalks and handful of leaves, chopped
- 1 bunch parsley
- 4 cloves garlic
- 1-inch fresh ginger
Remove gizzards from cavity as well as the wings and neck – If bird head is intact, keep it there – all the better for stock.
Place rooster or bones in a stainless steel/ceramic pot with all but parsley, garlic, and ginger and allow to stand for 30-60 minutes.
Bring to a slow, gentle boil – removing any scum that rises to the surface (Chinese specialty stores sell a great fine skimming spoon!); reduce heat, cover, and simmer DON’T BOIL for about 4 hours.
Remove the whole rooster from pot onto a large plate and let cool enough to be able to handle. Separate the meat from bones. Skin, cartilage and strips of rubbery meat can go to dogs, cats, etc. The meat will slip off bones easily. I set some meat aside to make a stew with and then put the rest in a container in fridge for sandwich meat and cooked dishes (if using bones only, skip this step and leave everything to simmer 6-24 hrs).
Place bones and legs back into pot, which is still on low flame heat, add sea salt to taste, put lid on, and simmer another 4-20 hrs.**
Add parsley, garlic, and ginger in final half hour for flavor and minerals.
Strain stock into wide-mouth glass Mason jars that do not have cracks in them! I place my jars on a kitchen towel laid inside a bowl — before filling — in case one has a hairline fracture. Can also pour into another pot. Either way, cool slightly before placing in fridge. You will see a layer of fat coagulate to the top and harden as the stock gets cold***. Stored this way, stock keeps longer in fridge; one of Nature’s preservers.
Screw on a fitting lid (only when the inside of jar is completely cool, otherwise moisture can rise above fat and cause mold. I open my jars the day after closing them to wipe the inner top lid with a paper towel.
Store in fridge up to 1 week or freeze up to 3 months.
Tips & Tricks
- Ideally, keep head on as adds nutrients to the pot of stock.
- Roosters are known to be more tough especially as they mature past 12 weeks or so of age. Basically the older the rooster the tighter the muscle fibers in meat. By letting the whole dressed rooster sit and age in the fridge, allows the muscle fibers to relax and tenderize. To “age bird”, cover loosely with wax paper (not plastic wrap as needs to breathe) and place in fridge for 2-7 days before cooking.
Rooster feet are gelatin-rich and worth effort to source. Purchase from local butcher, farmer, or at freerangechicken.com. I use 2 feet per gallon of water.
Substitute another meat on-bone for rooster (i.e., lamb, deer, beef). Note: beef bones are dense and can cook up to 72 hours.
*Soaking bones in an acid prior to cooking leeches more valuable minerals (calcium, phosphorous, sulphur) from the bones and puts them into your stock which eventually gets into your body and will be a more mineral-rich version 🙂
**Cook 6-8 hrs. only if you are in the beginning stages of healing your digestion with stage 1 of B.E.D. As your digestion improves, you can cook the bones longer without worrying about irritating your gut. Keep in mind that stock cooked longer than 24 hours can acquire an “off taste” (unless using dense bones like cow).
***Fat that rises to the top acts as a preservative for the stock below. I leave this layer alone until I am ready to use the stock because the fat helps seal out incoming bacteria from the air. When ready to use, I cut a pie slice into the fat and dip in with a long-handled ladle. You can also pour it out. If you have a hard time digesting fat then skim off the very top layer (not all the way down, otherwise you will get moisture liquid caught up in the fact and more likely to mold in fridge – won’t store as long. Place this in a small glass jar to use in small amounts for sauteing vegetables, etc.
Bauman, D. (2011). Homemade Stock Is Full Of Minerals. Retrieved at https://indianapublicmedia.org/eartheats/homemade-stock-minerals-every-dish/
Campbell-McBride, N. MD. (2011). Gut and Psychology Syndrome. Soham, Cambridge; Medinform Publishing.
Fallon, S. (2010). Nourishing Traditions. Bogart, GA: B.E.D. Publications.
Mercola, MD. (2013). Bone Broth – One of Your Most Healing Diet Staples. Retrieved at https://articles.mercola.com/sites/articles/archive/2013/12/16/bone-broth-benefits.aspx
Paleo Diet Lifestyle (2011). Making Fresh Bone Stock. Retrieved at https://paleodietlifestyle.com/making-fresh-bone-stock/
May all bellies be happy!