Chicken Bone Broth

food

Jan 31

If you follow me on social media, you have probably noticed my recent obsession with this delicious broth. It is a bit time consuming to make, but mostly hands-off, and it is So. Good.

If you know me, you also know that I’m not great at writing down what I do when I cook…but there is an approximation of my bone broth process below. If you need a “real” recipe, google is your friend :)

INGREDIENTS : whole chicken, 3 lemons, head of garlic, salt, herbs/veggies optional

INSTRUCTIONS : To start with, I buy a whole chicken from the grocery store. I usually try to find the biggest one available - bigger chicken equals more meat and broth! I rinse the chicken in the sink and check to make sure there isn’t a paper packet of innards tucked inside it. (There hasn’t been…but I know there used to always be one when I bought a whole chicken.) Then I put the chicken in the bottom of a large stock pot. Mine is 12 quarts. I fill the pot with water to at least 1-2 inches over the chicken, add 3 lemons (cut in half), 1-2 tablespoons of kosher salt, head of garlic (peel the cloves), and fresh rosemary if I have it. and put it on the stove on high to boil. Once it has been boiling for 1-2 minutes, I reduce the heat to low and put the lid on. Cook the chicken for about 2 hours from this point. After 2 hours, the chicken should fall apart when you try to remove it from the pot. It can be kind of tricky, but find a way to get it out of there and place it on a large tray. I use a fork to pull all the meat off the bones. Set the meat aside (it makes great chicken salad) and return the bones to the pot. Add veggies and herbs if desired. Bring to a boil, then reduce heat, cover, and simmer for 8-10 more hours. Strain, pour into jars, and enjoy! (Store in fridge or freezer - if freezing, be sure to leave space in the jar for the liquid to expand when it freezes.)