Pasture Raised Chicken Bone Broth
August 4, 2021 • 0 comments
Having homemade bone broth on hand is a game changer in the kitchen. It is so much richer than what you buy at the store. The broth will boost flavor (and nutrition) in expected dishes like soup and unexpected dishes like beans and rice. You can also just sip on it to enjoy the health and nutrition benefits.
Ingredients
- (2-3 chicken backs) Chicken Stock Bones
- (4 feet (optional)) Chicken Feet
- (2 carrots) Carrots
- (2 stalks) Celery
- (1 onion, halved) Onion
- (2 cloves) Garlic
- (1/2 tablespoon) Salt
- (1/2 teaspoon) Peppercorns
- (1 leaf) Bay leaf
- (To fill pot) Water
Directions
Bone broth is super simple to make. You can make it from the bones and skin that you save from cooking other chicken dishes (getting even more from, say, a whole chicken). We also have packages of chicken stock bones from when we piece out chicken into cuts. Finally, I store my bone broth in 2 cup portions that I freeze. Whenever I need broth, I just defrost a container.
- Put all ingredients in a 6-8 qt pot (or Instant Pot).
- Simmer for 6-8 hours on the stovetop. (If using an Instant Pot, pressure cook for 2 hour. Allow pressure to release naturally.)
- Taste. Add salt if needed.
- Strain stock in a fat separator. Let the broth settle, and the fat rise to the top.
- Pour stock out of the fat separator into a storage container.
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