Chicken Stock



    • Bones and/or other chicken parts from one chicken
    • 1 onion, peeled and quartered
    • 3 carrots, chopped
    • 3-4 sprigs of fresh thyme
    • 1/4 bunch parsley
    • 1/2 teaspoon sea salt
    • 1 teaspoon peppercorns
    • Water to cover


    1. Bring bones and water to a boil in a large pot. Skim off foam and discard.
    2. Add onions, carrots, thyme, parsley, sea salt and peppercorns.
    3. Bring back to boil then cover and simmer 3-4 hours.
    4. Strain bones and vegetables from liquid and discard.
    5. Place stock in the fridge and let fat congeal.
    6. Skim off fat and discard.
    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.