Just like it sounds, broth made from chicken bones. With just a couple of necessary ingredients, when bone broth is made in the crockpot, it couldn’t get much easier.
Why make bone broth?
- It’s a bit trendy right now, therefore it’s quite expensive to buy. Making your own is very inexpensive.
- Because you’re using bones, you’re using what would otherwise just get tossed out unused.
- There is great nutrition in those bones! For example, the many minerals found in bones, as well as glucosamine and chondroitin in joints, to name a few.
- Nutrients from healthy, real food are likely to be better absorbed by your body than those from supplements.
- Also, did I mention it’s easy?
Ingredients
Bones. Roasting the bones ahead of time adds more depth of flavor, but is not necessary.
Water
Heat. My favorite is a crockpot because it requires less of my attention.
Optional add-ins:
- Vinegar to help leach some mineral nutrition from the bones. Just a splash does the trick, however, too much can affect the flavor of your broth.
- Vegetables and herbs can add more flavor and nutrition, though some people say it can cause the broth to be cloudy and they like clear broth. Whatever. Either way is delicious and nutritious.
- Meaty bones, a stewing hen, etc. can add flavor and provide a bit of cooked shredded meat for your efforts. Likewise, some people say it will cloud the broth.
- Gelatin can help ensure the broth will gel. Some people really like that, but it’s still nutritious and delicious without gelling.
Directions
- Roast bones if you plan to, at about 425° until brown.
- Add bones and any other ingredients to the crockpot, cover with water. Add a splash of apple cider vinegar.
- Get crockpot hot then cook on low for 24-48 hours.
- Remove bones and strain into jars. Store in the fridge.
How to use chicken bone broth
Add more flavor to your dishes by using bone broth as a base for soup, for cooking rice or to replace water in any savory dish. I love using it to cook vegetables or enjoy a mug of chicken bone broth as a warm drink on a cool afternoon.
Tips
- I have heard it said that boiling the broth will cause it to be cloudy. So, if that’s a concern for you, be sure to keep your broth at a low simmer. If it doesn’t concern you, welcome to the peace found in not worrying about things that don’t need to be worried about.
- If you add a whole chicken like I do sometimes, this broth will have a lot of fat. Some fat good, but sometimes it’s just too much. You can reduce the fat by using a gravy separator and waiting for the fat to rise to the top. Or you can wait until the fat rises and solidifies in the jar and take it off in a chunk.
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Homemade Chicken Bone Broth
Ingredients
Equipment
Method
- Roast bones, if you plan to, at about 425° until brown
- Add bones and any other ingredients to the crock-pot, cover with water. Add a splash of apple cider vinegar
- Get crock-pot hot then cook on low for 24-48 hours
- Remove bones and strain into jars. Store in the refrigerator.
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