Chicken Bone Broth
So I’m a big fan of Chicken Bone Broth. It is said to be very healthy and good for the gut. Who doesn’t love that?
Chicken: I use leftover rotisserie chicken from the supermarket. I usually eat what I’m going to eat (white meat), then use what’s left for the broth before. If you eat a whole rotisserie chicken in one sitting, then maybe get two chickens. Eat one, then use the carcass and the whole one for the broth. My suggestion for flavor is traditional/plain. You can try others, but I cannot tell you what that will do to your broth, especially if you plan on using the broth for any of the recipes that I use this broth in.
Aromatics: The broth tastes better when you carrots, onions, and celery. I have also made it without when I just didn’t have those ingredients on hand. When I do use carrots, onions, and celery, I don’t bother doing any complicated chopping. Keep it simple as you’re going to toss/compost this part when its done. For the celery if you have greens on it, feel free to leave those. Just make sure the celery is washed well and trim the part closest to the root.The flavor isn’t as developed, but if that’s what you have, that’s what you have. You can also feel free to add a garlic clove or two (or more if that’s your thing). If you have fresh herbs on hand, experiment with those. I’ve used Parsley and Thyme.
Cooking Notes: I use an old 4 Qt. Slow Cooker. The broth will cook on low for anywhere from 12-18 hours. Leave it for as long as you can. I usually make it on the weekend, so I’m not leaving anything plugged in and turned on while I’m not at home. Use your own discretion.
Weird Equipment Note: Nut Milk Bag - I’m lazy and this is a great way to strain the broth. I cook the broth with all the ingredients in the bag. Then I pull the bag out, pick the chicken clean, and toss/compost the rest. You can strain the broth other ways. Or you can use cheese cloth, a strainer, you can use the nut milk bag after everything has cooked. These are the ones I use: Nut Milk Bags (Not an affiliate Link). There are two, so I use one for broth and one for nut milks.
Uses: I drink the broth warmed up as is or add in a couple scoops of collegen powder as part of a meal. Use this broth for Chicken Noodle Soup, Chicken Stew, or Chicken Pot Pie.
Chicken Bone Broth
Full disclosure: This isn’t my photo. It’s a stock photo of stock. When I have a picture of my bone broth that doesn’t consist of a frozen ziplock bag full of broth, I will update the post.
Chicken Bone Broth
Ingredients
- 1 ea. Whole Rotisserie Chicken
- 1 ea. Large Yellow Onion (Quarter)
- 3 ea. Stalks Celery (Cut into 2-3 inch)
- 3 ea. Carrots (Cut into 2-3 inch)
- 4-7 ea. Sprigs Thyme (Optional)
- 7-10 Sprigs Parsley (Optional)
- Salt and Pepper (To taste)
- Water
- Special Equipment:
- 4 Qt. Slow Cooker (adjust recipe based on the size you have)
- Nut Milk Bags (Linked Above)
Instructions
- Prep all the vegetables and herbs. Remember, a rough simple chop is fine. Just make sure they're clean.
- Place the Chicken into the nut bag. Fill the cavity of the chicken with as many veggies and herbs as you can. Whatever does not fit in the cavity, just fill into the rest of the bag. When done, pull the drawstring and place into crock pot.
- Fill the crock pot to the with water. Place the lid on the crock pot leaving the drawstring hanging out of the crockpot. I usually loop the drawstring around the handle on the lip.
- Set Crockpot on low. Cook for up to 18 hours, but for a minimum of 12 hours.
- When the cooking is complete, pull out the nut milk bag and place into a bowl to allow the bag to drain out.
- Once the chicken is cool enough to handle, pick the chicken carcass clean of any of the chicken meat left and set aside (or freeze).
- Toss the veggies and herbs used in cooking into the compost or trash.
- Divide the broth as you intend to use it. Use plastic food storage containers, create soup ice cubes, or even quart-size ziplock freezer bags. You can also just stick the whole crock pot into the fridge and deal with it the following day.
