Chicken Soup Kit

Good broth begins with good bones!

There was a time when no part of a good chicken went to waste. Bones, necks and feet were slowly simmered into rich, golden stock — the foundation of nourishing soups, hearty stews, gravies and countless home-cooked meals.

We're bringing that traditional kitchen wisdom back.

Our Cool Springs Ranch Soup Kits contain a carefully selected combination of bones, connective tissue and cartilage from our pasture-raised chickens, raised without pharmaceuticals and fed without GMOs.

The addition of chicken feet is the secret to a beautifully gelatinous broth. As the bones and connective tissues gently simmer, collagen breaks down into gelatin, giving your finished stock its rich body and that wonderful jiggle when chilled.

Cool Springs Chicken Broth 

• 1 Cool Springs Ranch Chicken Soup Kit
• 2 large onions, roughly chopped
• 1 large carrot, roughly chopped
• 1 large celery stalk, roughly chopped
• 1–2 teaspoons Herbes de Provence
• 1–2 tablespoons apple cider vinegar (optional)
• Cold water, enough to cover the bones
• Sea salt, to taste after straining

Our vegetable ratio: 2 : 1 : 1

Two parts onion, one part carrot and one part celery. This classic aromatic combination adds sweetness, depth and balance without overpowering the chicken.

1. Start with the bones. Raw, or Roasted for extra flavour. Place the carcasses, necks and feet into a large stockpot. Cover with cold water.

2. Add just enough water to cover the ingredients by approximately 1–2 inches. Avoid adding too much — a concentrated broth has better flavour and body.

3. Bring it up gently. Slowly heat until the broth just begins to simmer. SKIM away any foam that rises to the surface for a clearer cleaner-tasting stock. (I do believe it helps shelf life as well!)

4. Add your chopped vegetables, herbes de provence and optional apple cider vinegar.

5. Low and slow is the secret. Reduce the heat to a very gentle simmer. Cover loosely and cook for approximately 4 –12 hours, adding water if necessary to keep the ingredients submerged.

   Avoid a vigorous boil, which can make your broth cloudy and emulsify excess fat into the liquid.

6. Strain and season.  Remove the large bones and vegetables, then strain the broth through a fine-mesh sieve. Discard the spent bones and vegetables. Season with sea salt to taste. (1 TBSP/gallon is common)
7. Chill and admire that jiggle!

   Cool the broth promptly in shallow containers or an ice bath, then refrigerate. A well-extracted broth may set into a soft jelly as it chills — that's the gelatin at work!

   Refrigerate for 3–4 days or freeze in convenient portions for future meals.

A little traditional kitchen wisdom: Save your finished broth for soups, cook rice in it instead of water, use it to braise meats, or simply warm a mug with a pinch of sea salt and enjoy.