Chicken Bone Broth
Making your own chicken bone broth at home is not only incredibly easy, it's also less expensive and healthier. Why would I want to buy store bought chicken broth, chicken stock or chicken bone broth? Depending on the brand, there can be added cane sugar and natural chicken flavor. What? Isn't what I am buying already chicken flavored? Why do I need more 'flavor?' Also, high quality bone broth is expensive! Like 12 bucks for 3 cups expensive!
Stock and bone broth are interchangeable words for the same thing. Stock and bone broth start with taking bones from an animals and simmering in water for a period of time with vegetables and herbs. The long simmer time with the addition of an acid like apple cider vinegar, allows the collagen to be removed from the bones and joints. This is why bone broth and stock tend to have that signature thickness and jiggle.
The collagen that is found in bone broth is known to help heal intestinal permeability and to reduce inflammation. This is not a quick fix but if kept up on, can really help heal the intestinal lining. This is a big reason why I always have homemade chicken bone broth on hand and use it in all my dishes.
Chicken Bone Broth
- 1 whole chicken carcass, meat removed but some scraps are OK
- 1-2 bay leaves
- 1 sprig fresh herbs like thyme (optional)
- 128 ounces filtered water
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2-3 garlic cloves, smashed
- 2 tbsp apple cider vinegar
- A good amount of salt, about 1 tbsp
- black pepper or whole black peppercorns
- Add the chicken carcass, vegetables and herbs to a large pot. Add 1 gallon of filtered water making sure to fully submerge the chicken bones
- Add the apple cider vinegar, salt and black pepper. Cover with a lid and place the pot over low heat. Allow the chicken bone broth to simmer on low for 6-8 hours.
- Once the bone broth has simmered for at least 6 hours, it's time to strain it. Place a large bowl or pot in the kitchen sink with a colander or other strainer on top. Slowly pour the bone broth through the strainer. Don't worry about any herbs or large bits getting in the broth. If you would like to really filter the bone broth and remove any herb leaves or larger bits, strain one more time with cheesecloth covering the strainer.
- Once the broth has been strained, it can be poured into glass containers and the lids screwed on tight. Allow to sit on the counter to cool before placing in the refrigerator or freezer.
- What I also love about bone broth is how versatile you can be with the ingredients. Some days I have a lot of vegetable scraps I will throw in. Other days I have only onion and carrot to add to the pot. It doesn’t matter. The chicken, filtered water and apple cider vinegar are the three must have ingredients to make healthy and delicious chicken bone broth.
Was wondering if the chicken carcass is raw or has it been cooked with meat removed.
Why filtered water?