It’s so easy you’ll wonder why you didn’t replace those sodium and chemical laden cubes and broth boxes years ago.
I start with a WHOLE chicken… The WHOLE chicken!
- buying the whole chicken gives you control of the pieces and parts…and yes the bones
- price per pound is significantly reduced if you buy the whole bird
- what you can do with a chicken is endless (chicken salad, chicken fajitas, roasted chicken, bbq legs and thighs) I am already getting a little hungry
- and of course, turn the bones into nutritious and yummy chicken broth
Homemade bone broth is healthy and inexpensive to make and reportely:
- aids in digestion
- helps the whole body including skin, hair and nails
- contains nutrients and minerals
- fights off the common cold, flu and reduces inflammation. Remember eating chicken soup when your sick?
Here is additional information from Nourished Kitchen or MindBodyGreen
Bone broth is so versatile and yummy, you’ll wonder why you ever used store-bought. And, if you’re like me….it will become another item on your “I am never buying it again” list.
I use the best bones I can afford (e.g. farm raised, range free, no antibiotics, non GMO fed chickens). In this batch I used farm raised chicken feet.
- save the carcasses from farm raised chickens and freeze them until you have enough to make a batch
- freeze vegetables with the bones (e.g. ends of carrots, celery, onions, etc.)
- I prefer the slow cooker over the stove top method because my stove doesn’t run for 24 hours and I keep more of the liquid
Bone Broth Ingredients: (free printable 3×5 recipe card)
- 2-3 chicken carcasses, 2-3 lbs chicken feet or 1 whole chicken (meat and all)
- 2-3 stalks celery, rough chopped (2-3″)
- 1-2 medium onions, quartered
- 2-3 large carrots, rough chopped (2-3″)
- 1-2 tbsp kosher or Himalayan salt
- 1-2 tbsp peppercorns (any variety)
- 2-3 tbsp apple cider vinegar (helps to pull out the nutrients from the bones)
- enough filtered water to completely cover the ingredients
- 1 large bay leaf
- 2-3 parsnips, rough chopped (2-3″)
- 1 zucchini, sliced lengthwise, rough chopped (2-3″)
- 1-2 bell pepper, cored and quartered
- 1-2 leek, rough chopped (2-3″)
- your favorite vegetable cut about the same size as all other vegetables
- because of the starch, I do not recommend potatoes when making the broth. Add potatoes when you use the broth for soup or stews
- You can replace the chicken bones with other bones (fish or beef; replace the meat with more vegetables for vegetarian broth)
- Cook the bones in the oven at 400° for 30-45 minutes until browned
- In a large (6-7 quart slow cooker) add all the ingredients
- Add enough filtered water to completely cover the bones and vegetables. I add enough water to fill the crock pot to the lid rim
- Turn the slow cooker to the lowest setting and walk away for about 24 hours. (My lowest setting is 10 hours: every 8 hours or so, I just reset it to the 10 hour setting so it doesn’t go to the “warm” setting)
- I run both of my 7 quart slow cookers at a time. The last batch yielded 12 pints from both of my slow cookers
After 24 hours, the bones should be tender enough for you to break the bones in half with your hands
I’ve read that some folks will use the bones twice, I haven’t tried to reuse the bones. If you’ve done this before let us know in the comments.
To can the broth:
- Follow the guidelines for your canner or use the most recent Ball® canning instructions.
- Clean and prepare your jar, lids and rings
- Ladle the hot broth, through a strainer into a hot canning jar
- Wipe the rims (I use vinegar to make sure I get a clean rim)
- Add the lids and rings. Tighten the rings finger tight and place into the canner
- Following Ball canning instructions to can the bone broth
- When it’s safe to; remove the jars
- Place on a towel on the counter
- Walk away for 24 hours and listen to the glorious sound of the pinging
- Wipe down all the jars
- Make sure all the jars are sealed
- Remove the rings and label
To freeze the broth:
- Ladle the broth through a strainer into a clean canning jar, leaving a 1 – 1 ½ inch head room
- Wipe the rims
- Set aside until the broth is cooled
- Label and freeze
Store the jars and enjoy the nutritious fruits of your labor.
I use chicken broth for lots of things, getting the bone broth into your diet helps with gut health and is a great source of nutrition. I replace the water 1:1 or 1/2: 1 ratio in my recipes for:
- cook rice, couscous, quinoa, or pasta
- sauteing vegetables
I love to have the broth on hand to add nutrition and flavor. Did you give this bone broth a try? Did you run into any problems making your bone brotht? I can’t wait to hear what you made with your broth.
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