You have met Lucille, brined, baked and seasoned to the bone. Because none of Lucille goes to waste, today’s recipe will use the carcass or bones.
Chicken bone broth is made by slow cooking the bones of the chicken with water and vegetables. As the bones and vegetables cook, the minerals, gelatin and other nutrients are leached into the water. When eaten, it provides nourishment to the body.
The broth can be cooked in a crockpot or stockpot. A stainless steel stockpot is my vessel of choice because I make a large amount and freeze it for future use. Using filtered water eliminates the toxic and undesirable substances. Organic apple cider vinegar is added to leach the nutrients from the bones. When the cook time is complete, the bones can be crushed with your fingers. I save the bones from several chickens in the freezer until I have enough to make a very large pot of broth. I also freeze vegetable scraps when I am cooking and use them. When organic, even the outer peels of the onions are used. This makes the broth very cost efficient.
There are no right or wrongs in the measurements. If you are making a small pot of broth, use two carrots. If you are making a large stockpot, use a lot more. Do the same for the other ingredients. When cooled, a good batch of stock will be gelatinous. But do not worry if it does not jell, it is still chock-full of good stuff.
Mason jars are my preference for storage in the refrigerator and freezer. Leaving at least an inch headspace and the top off until frozen will insure that the glass does not crack during the expansion of freezing.
Broth can be used in place of water for soups, gravy, and any savory dish. Some people drink it daily for its health benefits. View the infographic below and/or click on this link to see what Cognitune has to say about the benefits of bone broth: https://www.cognitune.com/bone-broth-benefits/
- Chicken bones
- Garlic cloves
- Bay leaf
- 1 Tablespoon Peppercorns
- 1-2 Tablespoons of apple cider vinegar
- Add all the ingredients to the pot.
- Add enough water to cover the bones and vegetables.
- Cover and bring to a boil.
- Simmer low for 24-48 hours.
- Cool down and strain out the solids.
- Refrigerate or freeze in your chosen container.
And always remember to add a good measure of prayer and do it as unto the Lord.
Harriet Noel Jones