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Bone Broth

I love the idea of bone broth! Not only because it’s so good for you but it makes you feel so good when you eat it. But what I noticed is that when I had bone broth other places, it’s not necessarily delicious. So, I wanted to develop one that provided all the health benefits and was truly fantastic.

I am a gal that likes to cook on the bone, Heroine Chicken, Everyday Roasted Chicken Breast, Bone in Rib Eye Steak or Pork Shoulder. Then, what I do is reserve them and put them in the freezer and once a month I make a huge pot of bone broth. One of the things that makes my recipe so great is that it is a hybrid.  If you want fabulous flavor it makes sense to me that you start with a fresh chicken. It gives the broth a deliciousness you just can’t get from bones alone.

My experience is that every cell of your being is healed when you are making bone broth which helps make up for the fact that you’ll have a messy kitchen when it’s done! Although my son, Patrick is a vegan, my daughter, Lucy and I both just love bone broth!

This recipe is different every time, depending on the bones and the vegetables you use. To make it sweeter, just add more vegetables.

Bone Broth

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  • 4 – 6 quarts of water (add more if your bones, chicken and vegetables are not fully covered) 
  • 1 whole fresh chicken, cut up 
  • 3 celery stalks, divided
  • 3 carrots, divided  
  • 1 onion, divided
  • 1 parsnip, divided
  • 1 tbsp salt  
  • 1 tbsp of whole black peppercorns, crushed
  • 1 bay leaf 
  • 3 or more tablespoons apple cider vinegar
  • 3-5 pounds of leftover bones 
  • 5 garlic cloves

Preheat oven to 450°.

Fill a very large stock pot with water (about 4-6 quarts). Add the cut up raw chicken, 1 celery stalk, 1 carrot, 1/2 the onion, 1/2 of the parsnip, salt, peppercorns, bay leaf and the apple cider vinegar to the pot and bring to a boil.

While the stock pot is coming to a boil, put the bones, the remaining 2 carrots, 2 celery stalks, 1/2 of the onion, 1/2 the parsnip and the garlic on a sheet tray and place in the oven to roast. After 30 minutes, start to check the bones and vegetables, removing each piece as they are done, roasted and browned, and adding to the stock pot. After all the roasted bones and vegetables have been added to the stock pot, deglaze the sheet pan using 1/2 a cup of the stock pot liquid and making sure to get all the caramelized brown bits up from the bottom of the sheet pan and transfer to the stock pot. Then reduce the heat, simmer for 10-24 hours.

When done, set up 2 bowls and a colander to begin the drain, strain and retain process. As you begin to strain, use one bowl. to collect the bones and vegetables that you will toss out. Use the second bowl to reserve any chicken meat. (You have cooked this chicken for so long that it is basically flavorless, so I save mine to share with a furry friend.) Because I’m a lily gilder, I re-strain everything a 2nd time to get all the broth possible. Freeze in individual portions. I prefer to use tempered glass mason jars to freeze and defrost as I go. Remember, only put in the freezer when the broth is cool and only fill the jar up 75% of the way. Note: Be sure to follow the tempered glass directions on the packaging of your jars before freezing.

Teri’s short cut: Every time you make a Heroine Chicken, cut out the spine and neck and keep in the freezer.   You can also find chicken necks at the grocery store (just ask the butcher!) You should also keep all of your bones from chicken breasts or any other chicken you cook.  

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14 thoughts on “Bone Broth

  1. Do you strain this before filling jars? I’ve found some broth I’ve made tends to be greasy, have you encountered that?

    1. I see,recipes add Apple cider vinegar pulls out minerals from the bones. ?

      1. please see the updated Recipes… I realize we didn’t put up a final Recipe but a draft… Anyway I rewrote it all this morning thanks for pointing that out and the step-by-step stories are on the Instagram today

    2. I updated the recipe. Because I realize we had a draft up. I do strange dream and retain… Be sure not to simmer too fast just super slow and that should help with that. My recipe is pretty fabulous. You do want that nice healthy fat on top

  2. What are your thoughts on putting this in a slow cooker for the 12 hours? I was thinking of cooking it over night and feel uneasy about leaving it on a burner unattended.

    1. i’m not a slow cooker gal . Just isn’t as good

    2. u can also turn off at bedtime , don’t uncover and it will continue to cook

    3. Some people do it in the slow cooker. I am not one of them. The taste to simply never the same. Maybe cook it all day turn it off at night leave it covered as it will continue to cook and then start again in the morning

  3. Do you only use organic chicken?

    1. i do but it depends on what each person can afford

    2. I do whenever possible. But I think it depends on the person’s budget and what’s available

  4. When you say save the bones do you mean like collect the pork chop bones from everyone’s plates?

    1. i use every bone from every pork chop we eat to my heroine chicken to my steaks or pork shoulder… And if you’re more comfortable then cut the pork right off the bone before you give it to your family

  5. Should I defrost my bones and such before roasting or can they go in the oven frozen? I’ve been saving my bones to make this!

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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