How do you make chicken bone broth?

If you’re someone who likes to get a lot out of their chickens – and I mean beyond that delicious roasted chicken dinner with all the fixin’s – then making your own bone broth might just be for you! With its long list of potential health benefits, bone broth is more than just a simple soup base. So, if you want to embrace your inner brothy-self (yes, it’s a thing), this comprehensive guide on how to make chicken bone broth is sure to warm up your insides…and maybe even some hearts!

What is Chicken Bone Broth?

Before we jump into the recipe itself, let me give those uninitiated what-to-make-of-this newbie’s among us some background info. Essentially, chicken bone broth is a liquid made by boiling down bones, typically leftover from cooked or raw birds along with water and various seasonings for hours upon hours upon HOURS at low temperatures. The end result showcases gelatin and minerals while having one tasteful subtle flavor profile – everything has been stripped down so it’s back-to-basics when it comes time for drinking/sipping/enjoying.

The great news? This makes it super versatile! You can use as an ingredient in soups & stews, sauces/gravies or plain ol’ drinkable goodness itself!

The Ingredients

Alrighty so here’s what’ll two days worths of simmering between 6-12 servings depending on mason-jar size:

  • Leftover chicken bones: At least enough carcasses / stray leg-and-thigh combos etc., taking up space in your freezer/etc.
  • Vegetables: Anything from onions (skin-on whole onions add beautiful color depth) & garlic heads (tops cut off), carrots (don’t stress about peeling fairly fresh heirlooms but boring regulars, peel away!) & celery! Herbs like parsley can later be added as well.
  • Vinegar: You’ll definitely have some of this in the back of your pantry. Apple cider vinegar is a fan favorite!
  • Seasonings: Salt, black pepper (whole or crushed), and bay leaves are recommended!

Step-by-Step Guide on How to Make Chicken Bone Broth

Alrighty then – let’s get cooking. And by “cooking” I mean simmering for DAYS…just so we’re clear:

Step 1: Prep Work

First off, it’s time to rummage through your freezer/fridge/etc for chicken carcasses/bones etc. Once you’ve got enough – say around 2 pounds worth – thoroughly scrub and clean all veggies i.e onion skins might need a wash considering where they’ve been.

Now that both ingredients types are squared away, roughly chop those leafy greens including herbs such as thyme (make sure the stems face the countertop rather than sitting-on-top). Add everything into one big pot!

Step 2: The Fun Part…or Not?

Fill that sucker with cold water until covering everything an inch above mentioned level together within.

After stirring everything together with helping make sure no bones end up getting stuck at bottom; turn heat up high so bring bowl of liquid goodness starts boiling hot while skimming any foam/offputting mucous until surface looks “gross-matter-free”. Reduce boil down to a low-setting.

Patience is key here because now comes… DUNDUNDUN…the waiting game!!! Wait about two days before finishing touches such as salting/flavoring/straining.

Step 3: Strain-Up Your Life

Once warmed-up from standing over counter/most likely making maybe-guitar sounds whistling-from-lips-&-air-guided-between-teeth…time to finish the brothy hotness!

First things first–strain everything into pot only big enough to hold all liquid produced from broth. Discard bones/large elements and neatly pour in strained liquid making sure at least ½ of its height doesn’t exceed container’s top.

Re-style these ingredients by pressing down on them with spoon so chicken isn’t wasted ; then – if you don’t plan on consuming your broth within a few days – divide it up into mason jars/portions/whatever your heart desires. Freeze or refrigerate right away asap.

Step 4: Serve & Savor That Broth-y Goodness

Finally, when ready toss this “panacea” (fancy way of saying “almost anything”) party addition straight into some sauce/gravy/miso soup/etc. OR simply enjoy it warm in a mug with added salt-&-pepper-peps!

Not just bragging rights-wise but also health-wise too: bone broth has a whole lot going for it that makes trying this recipe worth it even without any flying-across-kitchen fun whilst tasting good sniffles-sips. Make sure you keep those leftover birds/bones handy in times when adding delicious DNA is required…pun intended 😉

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