Having a allium allergy is HARD! When I found out about my daughters garlic allergy I never would have thought the hurdle it would be to avoid it. Eggs, peanuts, soy, wheat. All of those are easily avoided since they are common allergens. However, garlic is incredibly hard to avoid. It is in everything! Sauces, seasonings, soups, crackers, chips. Pretty much anything pre-made is likely to have garlic or onion as a seasoning. Understandably because, who doesn’t love the flavors of those?

Well, when I realized how difficult it is to avoid, my cooking shifted and 95% of what my daughter eats is all whole food, home cooked meals. I’ve had to learn to become creative with how I season food and it has made me a better cook in many ways. I’ve discovered new seasonings, how to cook simple staples from scratch and it’s really brought in an old world way of doing things for me.

We’ve become so accustomed to just purchasing everything pre made. Even if you make things at home, many of the ingredients are already made for you. Pre packed rice, pasta, meats. I’ve learned to go WAY back to the basics and the most wholesome thing you can make is actually the most simple. Chicken stock! Not only is it so easy to do but it’s packed with nutritional benefits like, collagen, essential minerals and gut supporting amino acids. If you can get this down, your whole world will open up with the things you can make at home. Best part – your house will smell like you’ve slaved in the kitchen all day.

Let’s get to what you’ll need.

2lbs chicken thighs (BONE IN IS ESSENTIAL)

Bay leaves

Whole black pepper corns

Pink himalayan salt

Kosher salt

Rosemary

thyme

4 sticks of chopped celery

4 sticks of chopped carrots

In a large pot cover chicken completely with water and/or until pot is about half full. Add in all the spices, herbs and vegetables. Cover and let simmer for at least 6 hours. The longer you can let it simmer, the better more silky your stock will come out. You’ll want to check on it every hour to ensure nothing is burning or boiled over. I usually give mine a stir here and there to see how its all looking.

About half way through I do like to remove the veggies and chicken thighs (make sure they are thoroughly cooked through before removing.) I do this for a few reasons:

1. So I can remove the chicken meat from the skin and bone to use the chicken meat for alternative meals. The shredded chicken is great for wraps, or quesadillas.

2. I’ll smash the carrots down for my daughters. This is especially helpful as my youngest is starting solids!

Once I have separated the chicken meat from the skin and bone I put ALL of the remaining bone, skin, and cartilage back into the pot to continue to simmer. This extra step just spreads the ingredients a bit further and you really use everything in this recipe. Nothing is gone to waste over here.

When the stock is ready, turn off the stove and let it cool for about 30 minutes. I use a large metal mesh strainer over a second pot. Pour the entire contents out into the strainer. You’ll now be left with a beautiful golden, homemade chicken stock that is completely free of any additives and way better than anything you could get store bought. I love to use the stock in soups, pasta dishes, or adding it to my Spanish rice.

Tip: I have found using a soup ladle to pour it into large ball jars with lids helps me to keep the stock the fridge longer without wasting the space of a single large pot. You can keep it in the fridge for 3-4 days or in the freezer in bags for 2-3 months.

The possibilities are endless when you have a good foundation for a chicken stock recipe!

I hope this recipe helps you or gives you some ideas on making your own.

As always! Be kind to yourself mama! You’re doing amazing.

With love,

Marla – the kinda crunchy mama.