Bone Broth
Servings: 7 cups
Ingredients
Assume All Ingredients are Frozen*
- 2 rotisserie chicken carcasses with as much meat picked off as possible
- 1 onion halved
- 1 head garlic halved
- 4 carrots
- 4 stalks celery
- 1 knob ginger medium (about 3 inches), peeled
- ½ lemon
- 8 cups water **
- ½ tsp salt
Instructions
- Spread all ingredients out evenly on a prepared baking sheet.
- Add to cold oven to thaw ingredients as oven heats to 425°. Once oven has reached desired temp, roast ingredients for an additional 15-20 minutes or until slightly browned and fragrant.
- Add roasted ingredients along with water and salt to a large stockpot or dutch oven. Bring to a boil, then reduce to a simmer and cover. Cook over low heat for 12 hours***, or until broth has thickened slightly, and bones have lost some of their rigidity.
- After 12 hours, remove from the heat and let cool (30 min-hour)
- Strain your broth, making sure to frequently push on the solids to extract as much broth and flavor as possible.
- Transfer strained broth to a fridge or freezer safe container. Broth will keep in the fridge for a week, and the freezer for 6 months. I like to portion mine so it's easy to pull a few cups out of the freezer at a time when I'm ready to use it.
- Broth should be slightly gelatinous after cooling in the fridge. It will go back to a liquid state once heated again.
- Enjoy sipping your broth out of a mug, or use it as a nutritious soup or sauce base.
Notes
*I keep all ingredients in freezer in freezer bags until I have enough to cook a flavorful broth.
Ingredients subject to change-- I collect my vegetables that are leftover/on their last leg in a freezer bag until I feel as though I have enough flavor for my broth. Feel free to add or subtract any ingredients outside of the 2 chickens. **8 cups of water may not be right for your broth- use just as much as you need to cover the tops of the chicken in your pot. ***After 4 hours your broth will be like traditional chicken stock. You can pull it here if you don't care for the added benefits of the slow cook, although if you've waiting this long, you might as well let it cook the full 12.
Ingredients subject to change-- I collect my vegetables that are leftover/on their last leg in a freezer bag until I feel as though I have enough flavor for my broth. Feel free to add or subtract any ingredients outside of the 2 chickens. **8 cups of water may not be right for your broth- use just as much as you need to cover the tops of the chicken in your pot. ***After 4 hours your broth will be like traditional chicken stock. You can pull it here if you don't care for the added benefits of the slow cook, although if you've waiting this long, you might as well let it cook the full 12.