Chicken Bone and Vegetable Broth
Ingredients
Prep Time 15 minutes
Cook Time 12-14 hours
Servings 12 cups (2.5-3 litres): worth batch cooking as can keep in the freezer
Author https://www.theorganickitchen.org/how-to-make-chicken-broth
Ingredients:
- 1 organic chicken frame, leftover bones and/or giblets (from roasted or rotisserie chicken, if using a store bought rotisserie chicken ask butcher for giblets)
- filtered water, enough to cover chicken with a few inches over the top
- 1 T apple cider vinegar
- 1 T whole pepper corns
- 1 T herbs de Provence
- 3 large cloves garlic, peeled
- 4 carrots, cut into thirds
- 1 yellow or white onion, peeled and quartered
- 4 stalks celery. cut into thirds
- 3 pinches sea salt
If you want to create different flavours you can add: turmeric, chilli, mushrooms, ginger or other warming spices of choice.
Method
You can use a slow cooker or pressure cooker. Adapt to your model’s instructions – you can then cook for longer creating a more nutrient dense broth. Note: cook during the day over min. 12 hours.
1. After roasting and carving a chicken place chicken frame, leftover bones form your meal and/or giblets in a stock pot or buy a carcass from a butcher or online organic farm. If eaten for evening meal, place in the fridge ready to start the process first thing in the morning. The earlier you start the longer you can cook it.
2. Place enough filtered water in the pot to cover the chicken frame with an extra 3-4 inches above.
3. Add 1 Tablespoon apple cider vinegar and soak for an hour.
4. After chicken carcass has soaked in vinegar water for an hour, add vegetables, herbs and spices (except sea salt).
5. Turn flame on high and bring to a boil, then turn heat to low. Gently simmer with lid on pot. Check throughout the day and add extra liquid if reducing too quickly.
6. After 12-14 hours turn off the heat.
7. Stir and allow broth to cool down a bit. When broth has cooled strain out solids. I like to place a mesh colander in a big bowl and pour broth through mesh strainer.
8. Discard solids and season with sea salt to taste.
9. When completely cooled pour into mason jars or containers for your fridge or freezer. You can freeze ice cube size broth for additions to soups, stews.
10. It keeps for up to 4-5 days in the fridge (must be re-boiled thoroughly when using) and up to 6 months in the freezer. But do check your fridge / freezer thermometer.
Enjoy!