Chicken Bone Broth

Chicken Bone Broth is a constant over here for our family.

INSTRUCTIONS:

Throughout the year while cooking, we save vegetable “scraps” such as onion ends, garlic peels, carrot tops, & celery ends. We put them into the freezer to save for broth making day.

In a large pot we add any vegetables we have on hand which could include: carrots, onion, celery, garlic, leeks, and anything similar.

We don’t cook with measurements, but let’s give it a shot. You could add 2 whole carrots, 3 whole onions, 5 cloves of garlic, a strip of green leek top and one (or more) roasted chicken leftover bones, meat and skin. Fill the pot with water until it covers all the ingredients. Bring water to a boil then reduce to a simmer for 12-36 hours. Keep an eye on the water level.

Strain through a colander (we don’t mind a few pieces). If you want a smooth broth with no extra pieces, you can use a mesh strainer or muslin cheese cloth.

You can re-use the bones and vegetables for a second boil if the bones don’t disintegrate when you break them between your fingers.

Once the bones are fully used, we blend up the bones and vegetables and give it to our dogs. Chickens, pigs or your compost pile will also appreciate the left overs (with no need to blend first).

After straining, add salt to taste. You can then freeze for later use.

Another method to get broth done in just a few hours is using an instant pot. You can follow along with our video above. Ideally we cook our broth on the stove to preserve all of the nutrients, but I often am in a pinch and need broth done quickly. Instant pot broth cooked quickly is still better than anything that can be bought at the store.

Now go and enjoy the most nutritious, most delicious broth you will ever consume.

Trouble shooting: if you are wanting a more gelatinous bone broth, add more bones next time which can include another carcass, chicken feet, heads and necks. You will also find a highly gelatinous broth if you use pig or cow bones.