Chicken Bone Broth
Servings: 10
prep time: 15 minutes
cook time: 12-24 hours
Bone broth has quickly become one of my favorite go-to foods, and for good reason! Not only is it incredibly nourishing, but it’s also a great way to support sustainable, nose-to-tail eating. Packed with essential vitamins, minerals, and around 10 grams of protein per cup, bone broth is a fantastic way to give your body a healthy boost. The collagen from the bones and connective tissues is particularly beneficial for skin, hair, and joint health, making it a wonderful addition to any diet.
But the benefits of bone broth go beyond nutrition. It’s an excellent way to eliminate food waste and make the most out of your ingredients. Personally, I roast a whole chicken once a week, save the carcasses in the freezer, and then make a big batch of bone broth every two weeks using two chicken carcasses. It’s a simple, cost-effective way to nourish my body while minimizing waste.
One of the best things about bone broth is its versatility. You can really customize the flavor by experimenting with different add-ins like garlic, onions, herbs, or even apple cider vinegar. The key to a rich, flavorful broth is to cook it low and slow for at least 12 hours, allowing all the nutrients, collagen, and flavor to be extracted from the bones. Whether you sip it on its own or use it as a base for soups and sauces, bone broth is a satisfying, nutrient-dense staple you’ll love to have on hand.
meal prep?
yes
You’ll need:
1-2 chicken carcasses, most meat removed
2 tbsp apple cider vinegar
2 tsp salt
1 tsp whole peppercorns
1 lemon or orange, quartered
2-3” ginger root, cleaned and diced
2-3” turmeric root, cleaned and diced
herbs of choice, optional (parsley, rosemary, and cilantro all work well)
Filtered water, to cover
Prepare the broth:
in a large soup pot or dutch oven, add all your solid ingredients first, then add filtered water until everything is submerged; add the apple cider vinegar.
turn on the heat to medium-high and bring it to a boil, stirring occasionally.
once boiling, reduce heat to a low simmer and cover; simmer for 12-24 hours. it should start to get a little bit thicker and gelatinous as it cooks down. If the liquid level gets below the carcasses, add more to cover.
when the broth is done simmering, allow it to cool to a manageable temperature and remove the larger pieces from the pot. Pour the liquid through a fine mesh strainer and transfer to clean glass containers for storage.
Enjoy warm with a squeeze of citrus or a dab of honey.
note:
broth will keep for several days in the fridge but may be frozen, just make sure not to overfill your jars as the liquid will expand as it freezes.
