Chicken Bone Broth
There are many wonderful ways to use bone broth, including just sipping on its own. Here is our go-to recipe, but feel free to change the herbs, vegetables and seasonings to suit your taste or what you have on hand. Please note that this broth is salt free, so add salt to your dish if it calls for canned chicken stock, which already contains salt. Bone broth is best made with roasted bones. If you don’t want to roast first, that’s fine, but we recommend it for flavor. If you already roasted the chicken, by making roasted chicken, or smoked chicken, for example, then you’re already there! If you want to roast the carcasses first, place them on a baking sheet in a 350 degree oven for 20 to 25 minutes and cook until golden brown. Then proceed with the recipe. Also, throw any meat scraps in the broth. The meat adds flavor and extra nutrition, so don’t throw it out! Also, leave the peels on your veggies…they add color and nutrition!
Bones and scraps from two or three whole chickens (add any steak or roast bones you have lying around for a mixed meat broth…why not!?)
1/4 cup apple cider vinegar
3 carrots, chopped coarse
2 onions, quartered
3 stalks celery
3 sprigs fresh rosemary
1 bunch parsley
10 black peppercorns
2 bay leaves
Place the bones and vinegar in your biggest stock pot and cover with water. Or place in your slow cooker. Bring to a boil over medium high heat, or turn the temperature of your slow cooker to high. Once the stock comes to a simmer, reduce heat to low and simmer for 20 minutes. Skim any foam and impurities that come to the surface.
Add the remaining ingredients and simmer 12 to 24 hours. Check from time to time and add more water as necessary.
Remove from heat. Strain through a mesh strainer into another pot. Let the broth cool, then cover and refrigerate or freeze. The broth can stay in your fridge, for 1 week or your freezer for a year. When ready to use you can skim and fat that remains on the top, or simply add to your dish. 🙂