Chicken Bone Broth – Part One
There are many benefits to making your own chicken broth.
Not only is it economical, it is very healthy. I’m sure you’ve heard the old wives tales about chicken soup being good for a cold. There really is fact behind that statement. It’s not just any chicken broth that has healing properties. Chicken BONE broth is the type that heals. I first read about the health benefits at Divine Health. What I want to share with you is how my family makes bone broth. This will be a two part post. Part One tells you how I roast a chicken. Lots of people like to initially cook their chicken in a crock pot. I like the flavor of a roasted chicken better. Not to mention that I roast two chickens at a time and my crock pot barely holds one.
Why do I roast two chickens? Since I started doing this, we don’t buy lunch meat on a regular basis. Two chickens cost me less than $10 (that’s my goal, anyway) and feeds us for one or two meals and several lunches. I just can’t say that about $10 worth of lunch meat. And have you read the extra ingredients in lunch meat??? Most are not even gluten free! (end rant… back to my two glorious chickens.) As soon as I pull the birds out of the oven, we eat part of one right away as a meal then use the rest of the meat in our lunches over the next few days. After several days if we have some left it becomes a quick meal (TACOS!!!!) or we throw it into the freezer.
Part One: Roasting the chicken
- Rinse your chicken(s) and remove any innards. (I save them for later.)
- Place bird(s) in a pot.
- Sprinkle with salt and pepper and give it a good rub with olive oil.
- This is the part you can add your favorite tastes and make it your own. I personally like onion, celery, and rosemary.
- I place the breast side down. I feel like it keeps them moist. You can really do it whatever way you want!
- Put the pot in a preheated (350 degree) oven.
- Roast the chickens: 20 minutes for each pound of the heaviest bird.
- When the outside is golden brown, they are ready!
At this point, I yell the magic words and my whole family comes running. “Chicken Skin!”
Yes… we eat (and thoroughly enjoy) the brown and crispy skin.
We eat most of one chicken for our main meal. Perfect for Sunday lunch after cooking all morning while we’re at church. There’s nothing better than opening the door after church and having the aroma greet you! Makes my mouth water!
Now it’s time to debone the chicken. It’s not hard, but lots of people think it’s gross. I’ve taught my older kids how to debone the chicken. After you do it a few times, it becomes easy. Don’t let that part keep you from trying this!
Every few weeks we take a break from this and buy lunch meat (gluten free, of course!) to take a break. It only takes about a week before someone asks, “Mom, when are we going to have chicken again?” One of my kids calls it “REAL chicken.” Chicken breasts don’t even cut it for her. She does have a point… with the additives even in lunch meat, it’s not quite so real anymore.
If you have a favorite recipe for roasting your chickens, I would love to hear about it!