Chicken Bone-Broth
WARNING: If you have a gas stove, you will need to purchase a portable, electric hot-plate to allow your broth to simmer for 24 hours.
Equipment Used:
Cuisinart CB-30 Cast-Iron Single Burner, Stainless Steel
Ball Half-Gallon Jars, Wide Mouth, Set of 2
24 Qt. Stainless Steel Covered Stock Pot
You may find a better deal on these items at your local Target, Wal-Mart, or other general merchandise/specialty retail stores.
Ingredients Used:
Fine Ground Celtic Sea Salt
Organic Raw Apple Cider Vinegar Unfiltered Bragg 1 Gal
All other ingredients may be found at your local health foods store, including the Celtic Sea Salt and apple cider vinegar. However, Amazon definitely has the best deals for those items. Always make sure to buy an organic, free-range, or pasture raised chicken, otherwise the gut-friendly bone-broth will become a toxic, not-so friendly concoction. The chicken giblets often come with heart and liver, separate these and cook as desired.
You could find other versions of homemade bone-broths on the internet, however, I’m not a fan of all the advertisements that most food blogs are laden with. Also, I have a recipe and video on how to bake and spatchcock a whole chicken that are a MUST for this recipe. I have played around with many different versions of a bone-broth and I find that the more simple it is, the better! You could always add other herbs and spices depending on what soup you decide to make when it’s all done! I will be posting different soup recipes I have made in the future.
AuthorDylan WerthDifficultyBeginnerI love all times of the year, however, there's something special about fall. Football season, holiday season, and most of all, BONE BROTH!
Place all ingredients (except parsley and garlic if using) in a large stockpot and let sit for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 8-24 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.
In the last 30 minutes of simmering, add fresh parsley and garlic.
Ingredients
Directions
Place all ingredients (except parsley and garlic if using) in a large stockpot and let sit for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 8-24 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.
In the last 30 minutes of simmering, add fresh parsley and garlic.