PCOS Friendly Classic Chicken Stock
A rich, golden homemade stock is one of the most quietly powerful things you can keep in your kitchen, and this slow-simmered version is built entirely from whole, unprocessed ingredients that support balanced hormones and steady blood sugar. Chicken bones, fresh aromatics, and a handful of herbs come together in a pot with no additives, no hidden sugars, and no inflammatory fillers that tend to sneak into store-bought cartons. The blanching step at the start is a small but smart move ā it pulls out impurities early so the finished stock is clean, clear, and genuinely nourishing rather than murky and overly salty. Tomato paste deepens the color and adds a subtle richness, while the long, gentle simmer coaxes collagen and minerals from the bones in a way that a quick broth simply cannot replicate. Managing insulin sensitivity and inflammation is a real part of navigating PCOS, and having a batch of this on hand makes it easy to build soups, braise vegetables, or cook grains in something far more nutritious than water. Once chilled, you simply lift off the solidified fat layer and you're left with a deeply flavored, protein-rich base ready to anchor meals all week long.
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Learn more āIngredients
8 servings
- 3 lb chicken bones and carcass (or a whole 3ā4 lb chicken, cut into pieces)
- 2 medium yellow onions, quartered (skin on)
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 head garlic, halved crosswise
- 2 tbsp tomato paste
- 1 tbsp black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 sprigs fresh flat-leaf parsley
- 12 cups cold water
- 1 tsp salt
Instructions
- 1
Place the chicken bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot clean.
- 2
Return the blanched bones to the clean pot. Add the onions, carrots, celery, garlic, tomato paste, peppercorns, thyme, bay leaf, parsley, and salt. Pour in the 12 cups of cold water ā the water should cover the bones by at least 1 inch; add more if needed.
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