Chicken Bone Broth – Part Two
In Part One, I told you about the benefits to making your own chicken broth. Here’s a recap:
- healing properties
You’ve roasted the chickens and all (or most, it’s OK to leave some) the meat is off the bones. Now you are ready to make broth! Remember, this is just how I make broth. You don’t have to roast your chicken first. It’s important to remember that there is a difference in health benefits from chicken broth and chicken BONE broth. You want the nutrients and minerals that come from the bones. The broth you buy in the stores not only does NOT have this, they add all kinds of sodium, MSG, and preservatives. Due to my food allergies, I can’t risk buying it from the store. Once you get the hang of how easy this is… you won’t go back! Did you realize not all chicken broth is gluten free? This is!
Drop the bones back into the pot you cooked the chickens. There should be a gelatinous substance left in the pot. You can also put everything into a crock pot. Remember the innards you kept? (First step in Roasting Chickens.) Throw those in too. Fill the pot with water, add a Tablespoon or two of Apple Cider Vinegar (any acid will work – it draws the nutrients out of the bones) and cook on medium just until it starts to bubble. Turn it to low and simmer for 12 to 24 hours. For the last few hours add some veggies (completely optional). Some people have veggies in the whole time, but I’ve heard that onions can turn bitter after 8 hours. Strain the broth and store in the fridge. After it has cooled in the fridge, the fat rises to the top and hardens. I throw that part away. The broth can last in the fridge for up to ten days.
This is where I’m supposed to have a picture of the broth all done and strained – liquid gold… but we ate it all before I could take a picture.
Here’s a little secret most don’t realize – you can use the same bones to make more broth! Put all the bones BACK into the pot, cover with water and do the whole process again! However, I find that each batch will be a bit more watery, so I just do it twice, if that long. By this time, I’m ready to move on… but some people keep continual batches of stock brewing. I only use the second and third brewings for boiling rice or quinoa. I’ll immediately freeze this broth and label the bag accordingly.
What do you use the broth for? Anytime a recipe calls for it. But that’s just the start. I use broth in place of water when cooking rice, quiona, or potatoes (as I just mentioned, this is usually the second-batch broth). For a quick lunch, I heat some broth and throw in some veggies, rice, or roasted chicken. It’s a great way to use up leftovers! Some people just drink it plain. I’m not there yet. I have to add something into my broth. What isn’t used after a few days, I store in freezer bags in two cup increments. Anytime I need some, I just thaw a bag enough to open it then heat the block of frozen broth on the stove until it’s liquid again. I haven’t had to buy broth at the store since I made my first stockpile. I probably have ten bags frozen now, with two birds ready to cook tomorrow.